| 500 g 2 tablespoons 1 2 1 1 tablespoon 1 115 g | sweet potato, peeled and cubed vegetable oil, plus oil for frying onion, finely chopped cloves garlic, finely crushed fresh red chili, cored, seeded and chopped curry powder egg, beaten plain flour dried bread crumbs for coating coriander sprigs, to garnish |
Method : - Steam sweet potato cubes for 6-8 minutes until tender.
- Pass through a vegetable mill into a bowl, or mash thoroughly.
- Meanwhile, in a wok or frying pan, heat oil and fry onion, garlic and chili until onion is lightly colored.
- Stir in curry powder and cook for 1 minute.
- Add onion mixture to sweet potato with egg, and salt and pepper to taste.
- Beat together until evenly mixed then stir in flour to bind together; if mixture is too soft, add a little more flour.
- Leave to cool then refrigerate for at least 1 hour.
- With oiled hands, form mixture into balls about 4 cm in diameter.
- Press lightly to flatten into cakes.
- With floured end of a wooden spoon press through centre of each cake to make a ring.
- Thoroughly coat rings in bread crumbs, pressing them in.
- Chill for at least 1 hour.
- Heat 1 cm depth of oil in a frying pan and fry rings until crisp and golden.
- Using a fish slice, transfer to absorbent kitchen paper to drain.
- Serve warm, garnished with coriander sprigs.
Serves 4 |
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