Serves: 14 cakes1) 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.