Ingredients

The following ingredients have 20 Servings
  • 800g sweet potatoes
  • 4cm piece ginger, coarsely grated
  • a handful coriander, finely chopped
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp dried chilli flakes, (add a bit more if you prefer it spicy)
  • 1 1/2 tsp cumin seeds, coarsely ground
  • 2 tbsp cornflour
  • 100g breadcrumbs
  • for frying vegetable oil
  • 1 medium plum tomato, diced
  • 1/2 cucumber, diced
  • 1 small green pepper, diced
  • 1 small red onion, diced
  • 1/2 lime, juiced
  • sea salt
  • a handful coriander, chopped

Instruction

  • To make the kachumber, put the veg in a bowl and mix with the lime juice, a good pinch of salt and the coriander.
  • Heat the oven to 190C/fan 170C/gas 5. Prick the sweet potatoes all over then bake for 40-45 minutes until tender. Cool slightly then halve and scoop the flesh out into a large mixing bowl. Add the ginger, coriander, pepper, chilli, cumin and cornflour and mash everything together. Season with a little salt then divide into 20 cakes. Dip each cake in breadcrumbs and pat to stick. Chill for 20 minutes.
  • Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the potato cakes in batches and fry for 3-4 minutes on each side until light brown and crisp. Serve with the kachumber.