Crisp, crunch filled with the citrus flavors of curry leaves, nicely spiked with green chilies and fresh cilantro leaves, these vegan cakes can be served with ketchup. I've added some chickpea flour as a binder.
Indian Sweet Potato and Tapioca Cakes [Vegan]
15 - 20 cakes
- 1/2 cup tapioca seeds or pearls (not instant)
- 1 large sweet potato (about 3/4 pound)
- 1 medium sized russet potato
- 1 medium sized red onion, diced
- 11/2 teaspoons freshly grated ginger
- 10 -15 curry leaves, chopped
- 3 green chilies, chopped
- salt to taste
- 3 tablespoons chopped cilantro
- 3 tablespoons chickpea flour or besan
- Canolla oil for frying
- Soak the tapioca pearls in 1 cup of hot water for at least 1 hour.
- In the meantime, quarter the potato and the sweet potato and boil them for about 20 minutes, until soft.
- Drain the tapioca and place in a mixing bowl. Cook the sweet potato and potato, peel and place in the same mixing bowl and mash coarsely.
- Add in the red onion, ginger, curry leaves, green chilies, salt and the cilantro and mash well until evenly mixed. Mix in the chickpea flour and mix well.
- Shape the mixture into 3 inch cakes.
- Place the oil in a large skillet to a depth of about 3 inches and heat until a dropped crumb rises to the surface.
- Place the cakes in batches (leave enough room to turn without crowding). Cook each side undisturbed for about 3-4 minutes. Carefully remove the cakes, drain on paper towels and serve with chutney or ketchup.