This is a new recipe we’ve been using for our cooking team building events and it’s a winner. Everybody loves these and they’re pretty easy to make, but soooo tasty and impressive. Add these to your Australia Day barbecue menu as the perfect accompaniment to BBQ lamb cutlets…. drool!!
1 tbsp cumin seeds
1 tsp black mustard seeds
1 tsp ground coriander
1 tsp ground turmeric
2 pinches cayenne chilli
1.5 tsp fennel seeds
1.5 tbsp minced peeled fresh ginger
¼ cup olive or vegetable oil
2 brown onions, diced
2 sweet potatoes, grated
6 tbsp whole wheat flour
1 large egg, beaten
2 tsp sea salt
1 tbsp olive or vegetable oil
1 cup plain yoghurt
3 shallots diced, white and green parts, for garnish
- In a small bowl combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger. Stir well.
- In a large skillet over medium, heat the ¼ cup of oil. Add the onions. Cook, stirring occasionally, until they are caramelized to golden brown.
- Reduce the heat. Add the spice mix. Cook for 1-2 minutes to toast the spices. Transfer the mix to a bowl.
- Add the sweet potato, flour, egg, and salt. Mix well.
- Form the mix into cakes about 5 cm in diameter and 2-3 cm thick. Put them on a baking sheet.
- In a skillet over medium-low heat, add the remaining oil. Working in batches, sauté the cakes for 3-4 minutes on each side. They are done when crispy and brown and the sweet potato is cooked through.
- Top the cakes with yoghurt and shallots to garnish.
Note: If the mixture is not firm enough to form into cakes, add a touch more flour to bind them.
Makes about 16 pancakes. Serves 12 for tapas style or 8 for main course.