Sweet potato cakes

  • Preparation Time10 mins
  • Cooking Time20 mins
  • DifficultyEasy
300g cooked sweet potatoes
55g chickpea flour
1 tbsp garam masala
15g finely chopped ginger
15g chopped coriander
Pinch of salt and pepper
Pinch dried chilli flakes (optional)
45g natural yoghurt
2 tbsp grapeseed oil
120ml mango chutney
1) Mash the sweet potatoes and then add chickpea flour, garam masala, ginger, coriander, salt and pepper and chilli flakes, if using. Add the yoghurt and mix well until a thick dough forms.

2) Heat the oil in a large non-stick skillet over a medium-high heat. Form the dough into small patties and fry them a few at a time so they have plenty of room in the pan, working in batches. Cook for about 2 to 3 minutes on each side, until they are golden and crispy and cooked through.

3) Remove to a rack to cool slightly and then serve with the mango chutney.

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