These Indian sweet potato pancakes would make a fantastic vegetarian main course, as well as a delicious party appetizer that’s sure to be a hit. Sweet potatoes are an excellent source of Vitamins A, C, potassium, and fiber. Turmeric, a classic Indian spice, contains powerful anti-inflammatory properties which protect the body from disease and boost the immune system. If you have any leftovers, these pancakes make a delicious sandwich filling.
Total Time: 1 hour
Serves: 4-6 (or 8 as an appetizer)
- 5 medium sweet potatoes, peeled and boiled until tender
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 jalapeno (de-seeded if desired), minced
- 4 garlic cloves, minced
- 4 tablespoons chopped cilantro, plus more to serve
- 3 tablespoons flour
- Salt, to taste
- Vegetable oil for shallow frying
- Yogurt to serve, optional
- Use a food mill or potato masher to make all the sweet potatoes smooth and creamy. In a large bowl, add the ground spices, jalapeno, garlic, cilantro, flour, and a pinch of salt, and mix until well combined.
- Form the potato mixture into patties (size depends on your preference, but smaller pancakes hold together better).
- In a large skillet, add enough vegetable oil to lightly coat the bottom, and heat over medium heat. Add a few pancakes at a time, being sure not to crowd the pan, and cook for 3-4 minutes on each side until golden brown.
- To serve, drizzle some yogurt, sprinkle over some chopped cilantro and a bit more salt if desired, and enjoy!