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Crispy Sweet Potato Cakes
Recipe courtesy Bal Arneson
- Total Time:
- 14 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 4 min
- Level:
- Easy
- Yield:
- 14 cakes
Ingredients
- 2 cups cooked sweet potatoes
- 1/2 cup chickpea flour
- 1 tablespoon garam masala
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons yogurt
- 2 tablespoons grapeseed oil
- Mango Chutney, for serving, recipe follows
- Mango Chutney
- About 1/4 cup/60 ml pineapple juice
- About 1 1/2 ounces or 3 tablespoons/40 g chopped red onion
- 1 tablespoon/15 ml chopped fresh cilantro
- 1 tablespoon/15 ml chat masala
- About 1/2 teaspoon/2 ml salt
- About 5 ounces/150 g mango chunks
Directions
Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.
Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.
Yield: 14 cakes
Prep Time: 10 minutes
Cook Time: 4 minutes per cake
Inactive Prep Time: N/A
Ease of preparation: easy
Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.