Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. This recipe uses sweet potato to keep them lighter
Try this twist on an Indian aloo tikki recipe
Ingredients
- sweet potatoes 800g
- ginger 4cm piece, coarsely grated
- coriander a handful, finely chopped
- coarsely ground black pepper 1/2 tsp
- dried chilli flakes 1/4 tsp, (add a bit more if you prefer it spicy)
- cumin seeds 1 1/2 tsp, coarsely ground
- cornflour 2 tbsp
- breadcrumbs 100g
- vegetable oil for frying
KACHUMBER
- plum tomato 1 medium, diced
- cucumber 1/2, diced
- green pepper 1 small, diced
- red onion 1 small, diced
- lime 1/2, juiced
- sea salt
- coriander a handful, chopped
Method
- STEP 1. To make the kachumber, put the veg in a bowl and mix with the lime juice, a good pinch of salt and the coriander.
- STEP 2. Heat the oven to 190C/fan 170C/gas 5. Prick the sweet potatoes all over then bake for 40-45 minutes until tender. Cool slightly then halve and scoop the flesh out into a large mixing bowl.Add the ginger, coriander, pepper, chilli, cumin and cornflour and mash everything together. Season with a little salt then divide into 20 cakes. Dip each cake in breadcrumbs and pat to stick. Chill for 20 minutes.
- STEP 3. Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the potato cakes in batches and fry for 3-4 minutes on each side until light brown and crisp. Serve with the kachumber