prep time: 10 minutes cooking time: 40 minutes serves: 4-6
INGREDIENTS
- 2 sweet potatoes (approx 600 g), peeled and chopped
- 60g fine oatmeal or oat flour
- 1 red chilli, roughly chopped
- 4 cloves garlic, finely chopped
- 6cm piece of fresh ginger, peeled and chopped
- 25 g (1/2 cup) fresh coriander, roughly chopped
- 1 fresh lemon grass stalk, roughly chopped
- 2 teaspoons light brown sugar
- zest and juice of 1 lime
- 2 teaspoons tamari soy sauce
- ½ teaspoon ground cumin
- 1 teaspoon salt
- black pepper
- coconut oil for frying
- 4 tablespoons plain flour
FOR THE DIP
- 5 Tbsp plain unsweetened yogurt
- 2 tsp Sriracha chilli sauce
METHOD
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Place the sweet potato chunks in a steamer over medium heat for 10 -15 minutes until they’re tender. Set aside and allow them to cool a little.
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To a food processor add the chili, garlic, lemon grass, ginger and pulse until finely chopped. Add the cumin, lime zest and juice, sugar, tamari, salt, black pepper and fresh coriander and blend together until it forms a paste.
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Transfer the sweet potatoes to a large bowl and mash with the back of a fork or a potato masher. Add the Thai paste to the potatoes and combine together, season with more salt and pepper if needed. Add the fine oatmeal (or flour) and mix well. If the mixture is still too wet then you can add more flour.
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Add a few tablespoons of flour to a shallow bowl or plate. Using a spoon, take some of the potato mixture and then with your hands, form small round cakes. Coat both sides of the cake in the flour, tap off the excess and place on another plate. Repeat this step using the rest of the mixture.
Note: Have a bowl of water handy, as you may need to rinse your hands in between forming the patties – this part can get messy! Use more flour if needed.
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Place the patties in the fridge for a couple of hours (they can also be made the day before and leftover night in the fridge)
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Heat a little coconut oil in a large pan over medium heat, add the patties one by one and cook for about 4 minutes on each side until they turn a light golden brown and crisp up a little.
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To make the dip, simply mix together the yogurt and sriracha chilli sauce. Serve the potato cakes hot along with the dip. They are also delicious served cold – great for lunch boxes!
