Sweet potatoes meet Indian spices. Magic happens.
Mashed sweet potato. Cumin. Coriander. Turmeric. Ginger. Pan-fried until crispy outside, soft inside. 30 minutes. Dip in yogurt or mango chutney. You’re welcome.
Ingredients
Makes 8 patties.
- 2 large sweet potatoes (about 2 lbs), peeled and cubed
- 2 tbsp olive oil or ghee (plus more for frying)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp red chili powder or cayenne (optional)
- ½ tsp salt
- ¼ cup chopped fresh cilantro
- ¼ cup breadcrumbs or chickpea flour (for binding)
For serving: Plain yogurt, mango chutney, or cilantro chutney
Step-by-Step Instructions
Step 1: Cook the Sweet Potatoes
- Boil or steam sweet potato cubes until fork-tender (10-15 minutes). Drain and mash.
Step 2: Sauté Aromatics
- Heat oil in a skillet. Add onion and cook 3 minutes until soft.
- Add garlic, ginger, cumin, coriander, turmeric, chili powder, and salt. Cook 1 minute.
Step 3: Mix Patties
- Combine mashed sweet potatoes, sautéed mixture, cilantro, and breadcrumbs. Mix well.
- Form into 8 patties (about ½-inch thick).
Step 4: Pan-Fry
- Heat oil in a skillet over medium heat.
- Cook patties 3-4 minutes per side until golden brown and crispy.
Step 5: Serve
- Serve warm with yogurt or chutney for dipping.
Summary
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Yield: 8 patties
Difficulty: Easy
Storage Notes
Fridge:
Store cooked patties in an airtight container for 4 days.
Reheat:
Skillet over medium heat for 2-3 minutes per side. Air fryer at 375°F for 5 minutes.
Freezer Friendly:
Freeze uncooked patties for 2 months. Pan-fry from frozen (add 2 minutes per side).
Pro Tip:
Don’t overmash. Small chunks = better texture.
