• 14servings
  • 14minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups cooked sweet potatoes

  2. 1/2 cup chickpea flour

  3. 1 tablespoon garam masala

  4. 1 tablespoon grated fresh ginger

  5. 1 teaspoon salt

  6. 1/4 cup chopped fresh cilantro leaves

  7. 2 tablespoons yogurt

  8. 2 tablespoons grapeseed oil

  9. Mango Chutney , for serving, recipe follows

  10. Mango Chutney

  11. 1/4 cup/60 ml pineapple juice

  12. 3 tablespoons/40 g chopped red onion

  13. 1 tablespoon/15 ml chopped fresh cilantro

  14. 1 tablespoon/15 ml chat masala

  15. 1/2 teaspoon/2 ml salt

  16. 5 ounces/150 g mango chunks

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.


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