Sweet potato cakes

Sweet potato cakes

By
From
Reza’s Indian Spice
Makes
10-12

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil, plus more to shallow-fry
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon crushed garlic
1 teaspoon grated root ginger
1 long red chilli, finely chopped
100g shredded spinach
400g cooked floury potatoes, roughly mashed
200g cooked sweet potatoes, roughly mashed
salt
freshly ground black pepper
150g paneer, crumbled
1 tablespoon chopped coriander leaves
plain flour, to dust

Method

  1. Heat the 2 tbsp of oil in a frying pan until smoking, then add the cumin and fennel seeds. When they begin to crackle, add the chilli powder, garam masala, garlic, ginger and red chilli. Stir for one to two minutes.
  2. Now add the spinach and stir until completely coated in the spice mixture. Remove from the heat when the spinach begins to wilt; it will continue to cook in the heat of the pan.
  3. Place the two types of potato into a large mixing bowl and add the spiced spinach mixture. Mix well, season generously, then add the paneer and coriander. Mould into small cakes and dust with flour.
  4. Place the cakes in the fridge to firm up for about an hour, then shallow-fry in hot oil for two to three minutes on each side, or until piping hot all the way through. Drain well on kitchen paper and serve.
Tags:
Indian
spice
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