750g/1lb 10oz sweet potatoes 1 tbsp fingely grated ginger 2 cloves garlic 1 tbsp finely chopped lemongrass (or use paste) ½ a medium red chilli, finely chopped (you can also use chilli flakes or powder - and reduce it if you prefer less spicy food). Also, removing seeds from fresh chillis helps! 1 level tsp salt 1 large onion, chopped ½ a pepper, chopped - yellow, red or orange 1 tbsp oil, eg plain veg (not olive, basically!) 100g/3½ oz gram flour (chickpea or besan flour - same thing) 1 tsp cumin powder 10g fresh coriander, chopped (or a good handful of whole coriander chopped up!) 3 tbsp sunflower seeds
Coriander Mayo 3 tbsp roughly chopped coriander 3 tbsp dairy/egg-free mayo (eg Plamil, Follow Your Heart - or make your own in a couple of minutes from our super cheap and easy recipe - delish!
ALL KITTED OUT Chopping board and sharp knife; veg peeler; medium large saucepan to cook sweet potatoes; colander; potato masher; a few bowls/plastic boxes for veg prep etc; frying pan; fish slice or similar; teaspoon to peel ginger; grater; pestle and mortar or an electric spice mill or mini food processor (the type that come with a stick blender); small spatula; sieve for gram flour; baking tray lined with baking parchment/greaseproof; stick blender and jug/mini food processor or similar if making home-made mayo;
1. Peel and cut sweet potatoes into chunks. Boil for 20 minutes or so or until tender. Drain and mash roughly with a fork. 2. Meanwhile, grind the lemongrass, garlic, grated ginger, chilli and salt until smooth - with a pestle and mortar or an electric spice grinder or mini food processor. Also, put the oven on to heat - 190ºC/375ºF/Gas Mark 5. 3. Heat up the tablespoon of oil in the frying pan and sauté onion and pepper pieces until softened. Add the spice mixture and stir for a couple of minutes. 4. Add mashed sweet potato, coriander, sunflower seeds and chickpea flour and combine well. Allow the mixture to cool. 5. Shape 10-12 round cakes with wet hands, as the mixture is sticky. 6. Line the baking tray with the parchment/greaseproof paper and brush with a little vegetable oil. Place the cakes on the tray, brush with more oil and bake in the pre-heated oven for 25 minutes. Alternatively, shallow fry in a non-stick pan. 7. Make the coriander mayo: add the chopped coriander to the mayo and give it a very quick blitz with a stick blender or mini food processor.