SHAKKARKAND KI TIKKI Sweet Potato Cakes with Ginger, Chilli & Cumin seeds

Name: SHAKKARKAND KI TIKKI Sweet Potato Cakes with Ginger, Chilli & Cumin seeds
Cuisine: Asian, Indian
Ingredients: 500 g (1 lb 2 oz) sweet potatoes; 200 g (7 oz) white potatoes, such as Desiree or Rooster; 5 cm (2 in) ginger root, coarsely grated; 2 green bird’s-eye chillies, finely chopped; handful of coriander (cilantro) leaves, finely chopped; ¼ tsp mild chilli powder; 1½ tsp cumin seeds, coarsely ground; 1 heaped tsp chaat masala; salt, to taste; 2 tbsp cornflour (cornstarch); 200 g (7 oz/2 cups) dried breadcrumbs, for coating; vegetable oil, for shallow-frying

4 steps

Traditionally cooked in Indian households as a snack, this tikki – or potato cake – is packed with nutritional value. This recipe make 10 medium cake-patties, although you can make them into even smaller patties to serve as part of your thali, with a helping of fresh green mint chutney.

Updated at: Thu, 17 Aug 2023 03:37:21 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories148.8 kcal (7%)

Total Fat2.6 g (4%)

Carbs27.4 g (11%)

Sugars3.2 g (4%)

Protein3.8 g (8%)

Sodium328.3 mg (16%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

500gsweet potatoes

200gwhite potatoes

such as Desiree or Rooster

5 cmginger root

coarsely grated

2green bird’s-eye chillies

finely chopped

coriander leaves

finely chopped

¼ tspmild chilli powder

1 ½ tspcumin seeds

coarsely ground

1 heaped tspchaat masala

salt

to taste

2 Tbspcornflour

cornstarch

200gdried breadcrumbs

for coating

vegetable oil

for shallow-frying

Instructions

Step 1

Preheat the oven to 200°C fan (425°F/gas 7). Prick the sweet potatoes all over with a fork and roast on a baking tray for 40 minutes until soft. Leave to cool completely. Once cool, scoop the flesh out into a large bowl. Meanwhile, boil the potatoes for 35–40 minutes until tender. Cool slightly and peel.

Step 2

Add the cooked, peeled potatoes to the bowl with the sweet potato flesh and mash together, along with the ginger, green chilli, fresh coriander and ground spices. Season to taste and mix well. Add the cornflour. Divide into 8–10 portions and coat with the breadcrumbs, pressing them in lightly. Refrigerate for 20 minutes.

Step 3

Heat enough oil for shallow-frying in a non-stick frying pan (skillet) over a medium heat. Once the oil is hot, add the potato cakes in batches of 2 or 3, and fry for 3–4 minutes on each side until light brown with a crumbly crisp coating.

Step 4

Drain on paper towels while you cook the remaining cakes, adding more oil as necessary. Serve warm with a fresh green mint chutney.