Crispy Sweet Potato Cakes
Crispy Sweet Potato Cakes
- Level: Easy
- Yield: 14 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 59
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 106
- Total: 14 min
- Prep: 10 min
- Cook: 4 min
- Level: Easy
- Yield: 14 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 59
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 106
- Total: 14 min
- Prep: 10 min
- Cook: 4 min
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
- 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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