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Thai Sweet Potato Cakes

gluten free
wheat free
low fat low sugar, diabetic friendly
cheap as chickpeas
2 spoon difficulty rating

60 minutes

Makes 10-12 cakes

Serves: 3-4

Thai Sweet Potato Cakes

Aromatic spices transform the humble sweet potato into an attractive and mouth-watering meal! Easy for a midweek dinner and stunning as part of a special celebration meal or buffet. 

Serving suggestion: this works well with new potatoes and a green salad but our Tropical Rice Salad might also work well

 

Photo courtesy of Chava Eichner, Flavourphotos

Ingredients: 

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;

Method: 

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. 

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