Crispy Sweet Potato Cakes

By pattie_d

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
• 1/4 About 1/4 cup/60 ml pineapple juice
• 1 1/2 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
• 1/2 About 1/2 teaspoon/2 ml salt
• 5 About 5 ounces/150 g mango chunks

Details

Servings 14
Preparation time 10mins
Cooking time 14mins
Adapted from cookingchanneltv.com

Preparation

Step 1

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

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.