Sweet potato cakes

  • 300g cooked sweet potatoes
  • 55g chickpea flour
  • 1 tbsp garam masala
  • 15g finely chopped ginger
  • 15g chopped coriander
  • Pinch of salt and pepper
  • Pinch dried chilli flakes (optional)
  • 45g natural yoghurt
  • 2 tbsp grapeseed oil
  • 120ml mango chutney

Serves: 14 cakes

1) Mash the sweet potatoes and then add chickpea flour, garam masala, ginger, coriander, salt and pepper and chilli flakes, if using. Add the yoghurt and mix well until a thick dough forms.

2) Heat the oil in a large non-stick skillet over a medium-high heat. Form the dough into small patties and fry them a few at a time so they have plenty of room in the pan, working in batches. Cook for about 2 to 3 minutes on each side, until they are golden and crispy and cooked through.

3) Remove to a rack to cool slightly and then serve with the mango chutney.

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