Sweet Potato Tikki

Sweet potatoes are abundant at the garden these days. Sweet potato fries and African stew are a couple go-to vegan recipes, but I was looking around for something different. These are really easy and so tasty! When I need inspiration I often click over to Spice Up the Curry. This sweet potato dish was part of a fasting menu. I couldn’t resist all the spices and the fact that it was something new to me. I thought it might be messy to prepare but….no. So easy. Everyone including the little one loved them. These are surprisingly filling. We served them with toasted garbanzos.

tikka

 

Sweet Potato Tikki
Author: 
Serves: 4-6
 
Ingredients
  • 2 sweet potatoes, peeled and cubed
  • 1 tsp garam masala
  • 1 tsp amchur (mango) powder
  • 1 tsp chlii powder
  • 1 tsp fennel seeds, grind
  • cilantro, handful chopped
  • 2 TB chopped peanuts
  • 1 tsp salt (to taste)
Instructions
  1. Place sweet potatoes in a shallow pan with approximately an inch of water. Bring to bubble, cover, and lower heat to steam until potatoes are soft. Drain or cook off any leftover liquid. Allow to cool and add to a mixing bowl. Mash potatoes with a masher or fork and mix in all other ingredients. Form into small patties using damp hands. Heat a nonstick pan to medium heat. Add a drizzle of olive oil or spray lightly with oil. Cook for a few minutes on each side until lightly browned.

The original recipe included some lemon juice. I forgot. The mango powder adds a tang, so I didn’t miss it. If I didn’t have any of the mango powder I’d definitely sub some lemon juice. (Amchur powder is available at Indian grocers.) The original also included a small amount of flour for binding purposes, but I didn’t need any. The potatoes were dry and starchy in a good way. The spices and other ingredients mixed in easily, and the patties were easy to form with no problem falling apart.

These really wouldn’t have to be cooked at all. It could be served as a scoop for a side dish, but the patties are fun and easily stored. I’m imagining all sorts of variations. Wouldn’t this make a great bbq side with some slight adjustments??

Now I need to find something new and yummy to make with all these eggplants…..

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