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]

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Serves

15 - 20 cakes

Ingredients

  • 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

Preparation

  1. Soak the tapioca pearls in 1 cup of hot water for at least 1 hour.
  2. In the meantime, quarter the potato and the sweet potato and boil them for about 20 minutes, until soft.
  3. 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.
  4. 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.
  5. Shape the mixture into 3 inch cakes.
  6. Place the oil in a large skillet to a depth of about 3 inches and heat until a dropped crumb rises to the surface.
  7. 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.


    About The Author

    Rinku Bhattacharya

    See My Recipes

    Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

    Comments

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