Prep 10 mins
Cook 25 mins
I found this recipe in a truly beautiful cookbook called 'World Food Cafe 2' which features vegetarian recipes from around the world alongside stunning photographs.
- 10 ounces sweet potatoes, peeled and cut into cubes
- 10 ounces potatoes, peeled and cut into cubes
- 2 teaspoons cumin seeds
- 2 inches cinnamon sticks
- 6 cloves
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground cardamom
- 2 tablespoons sunflower oil
- 1 medium onion, diced
- 1 small red pepper, diced
- 4 ounces sweet corn
- 1 tablespoon fresh ginger, grated
- 1 1⁄2 teaspoons butter
- 1 egg, beaten
- 1⁄2 cup fresh cilantro, finely chopped
- salt & freshly ground black pepper
- Place to potatoes in a saucepan of boiling water and simmer until soft.
- Meanwhile dry roast the cumin seeds, cinnamon and cloves in a small frying pan until aromatic, remove from pan and grind to a powder.
- Combine with the remaining spices.
- Heat the oil in a wok.
- When hot, add the onion and pepper and fry until soft.
- Add the sweet corn and ginger, saute for a couple of minutes, and then stir in the spice mix.
- Fry for 1 minutes and then remove from heat.
- Drain the potatoes and mash, with knob of butter, until smooth.
- Then stir in the spice and vegetable mix, the beaten egg, chopped cilantro and salt to taste.
- Shape the mixture into patties and fry in a non-stick pan with a little sunflower oil until brown on both sides.
I took the previous reviewer's suggestion and baked the potatoes instead of boiling. My patties held together very well. Nice flavor. Made for Tastebud Tickling Travellers during ZWT 4
I had major problems with these. First of all, if this is the "Easy" version, I really don't want to know what the hard version is like. If I followed your directions exactly I would be cleaning up 2 frying pans, a wok, a pot with steamer insert, my mortar and pestle, one massive bowl and a couple of little bowls. That's a lot of dishes! I decided to follow the advice of previous preparers, and decided to bake them potatoes and sweet potatoes. I didn't have any trouble with the spices, until it was time to grind them. I don't have a coffee grinder devoted to spices, and I don't want my coffee tasting like cumin, so I used my mortar and pestle. Have you ever ground cinnamon by hand? Not easy. I took out the cinnamon stick and put in a 1/2 t. of ground cinnamon. The veggies sauteed fine, I just used the same frying pan I used to toast the spices. Then it was time to bring everything together, no problem. When I tried to make patties and cook them, BIG problems. There's no indication of heat level for the stovetop, so I had to guess at medium. And my mixture totally fell apart. I ended up burning myself trying to turn the things. I kept rereading the recipe trying to see if I left out some kind of thickening that would turn this soup into patties. Nope. I had the egg, what this needed was a good handful of flour. And maybe baking them The ones that did get cooked, did not taste as though they were worth the trouble for us. I am very sorry to post this review, but it really didn't work for us at all. Made for ZWT4.
Used yams, & steamed them, for this recipe & had a very easy time making the patties! I didn't, however, peel the yams, but after they were steamed, I chopped them up fairly small so the pieces of peel weren't very large & proceeded from there! VERY TASTY PATTIES, & well-worth making again! [Made & reviewed while on tour in Africa with Zaar's World Tour 4]