This recipe is from Dr. Shilpa’s Indian cookbook The Ingredients Matter: India. I tried it at home and found it easy and delicious. My husband doesn’t like cilantro so I would substitute it for parsley and basil on both cakes and chutney. Since I love cilantro my little cakes were done exactly as the recipe indicates.
- 2 medium-sized sweet potatoes
- ¼ cup amaranth flour
- ¼ cup cilantro, washed and chopped
- ½ teaspoon salt
- ½ teaspoon red
- ½ teaspoon chili powder or 1 green chili chopped
- 1 teaspoon turmeric
- ½ lime or lemon juiced
- 1 tablespoon ginger finely grated
- 1 tablespoon olive oil
- Cilantro for garnish
Boil 4 cups of water in a 2 quart saucepan. Cut the sweet potatoes in half and place them in boiling water. Cook for approximately 10 minutes to medium-firm consistency. Carefully remove the sweet potatoes from the water, peel and discard the skins.
Grate the sweet potatoes in a large mixing bowl.
Preheat the skillet to medium heat.
Sprinkle amaranth flour to the grated sweet potatoes and gently mix with a fork. Season the mixture with salt, turmeric powder, lime or lemon juice, ginger, powder or chopped green chili and cilantro. Continue to mix gently with a fork until well combined (be careful not to over mix). Divide the mixture into 10 equal portions.
Press each portion down to 1 ½”hick cakes with your palms.
Drizzle some olive oil on the skillet and cook until golden brown on each side.
Garnish with cilantro and serve it with cilantro chutney.