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
- 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
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.
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