Photo Credit: recipris.com
Ingredients: Makes approximately 8 patties.
- 4 sweet potatoes
- ⅓ cup finely chopped white onion
- 1 tbsp. finely grated ginger
- 1 tbsp. finely chopped garlic
- ⅓ cup finely chopped cilantro
- 1 tsp. finely chopped fresh green pepper
- 2 tbsp. gram flour (chana besan)
- 1 tsp. salt
- ½ tsp. cumin seeds
- ½ tsp. garam masala
- ½ tsp. ground coriander
- 1/8 tsp. ground red pepper
- ½ lime
- oil, as needed
- bread crumbs, as needed (approximately 2 tbsp.) (optional)
- Put sweet potatoes in pot and fill with water.
- Put pot on stove on high heat and cover.
- Boil for approximately 30 minutes. (You can test whether the potatoes are ready by using a knife to slice through the potato. If the knife goes through easily, they are done. The skin may also peel off; that’s ok.)
- Pour out hot water.
- Fill pot with cold water. (If you can’t touch the potatoes, let rest for a few minutes.)
- Peel potatoes with your hands and put in a large bowl.
- Mash potatoes with a fork.
- Add remaining ingredients (hold bread crumbs and oil) and mix well.
- Lightly brush a saucepan with oil and put on medium heat.
- Using your hands, make a patty shape from the potato mixture. (The mixture is gooey and this is messy!) Optional: add bread crumbs. Bread crumbs make the patties crispier.
- Place on skillet (if you added bread crumbs, the bread crumbs side should be face down). You can place four on the skillet at a time. (Be sure not to touch the oil on the pan when placing the patty down.) Optional: add bread crumbs to side facing up.
Cook for about 4 minutes, or until brown, then flip.
- Brush the top of each patty with oil.
- Using the spatula, press on the patties to make them thinner.
- Cook for about 4 more minutes, or until brown.
- Flip a few more times until the patties feel crisp and firm.