Recipe courtesy of Bal Arneson
Episode: Party Food
Print
Total:
14 min
Prep:
10 min
Cook:
4 min
Yield:
14 cakes
Level:
Easy
Total:
14 min
Prep:
10 min
Cook:
4 min
Yield:
14 cakes
Level:
Easy

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 grape seed 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

Watch how to make this recipe.

MANGO CHUTNEY:

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.

For the Mango Chutney:

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.

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