Sweet Potato Cakes/ Shakarkandi tikki

A decadent vegan appetizer with shallow fried sweet potato cakes served with a yogurt garlic sauce .

.

Hello HTS Community

A simple recipe made with steamed sweet potatoes, ispired from Yotem Ottolenghi’s Plenty. These cakes are shallow fried in butter and served with a yogurt sauce. I have 3 different sauces that you can try, Yogurt-Garlic, Yogurt-Tahini and Tzatziki. These cakes are similar to the Indian Shakarkandi ki tikki, the difference lies in addition of spring onions and soy sauce.

A quick recipe perfect as an appetiser and very filling as well. If you like this recipe, you should also try my Zucchini-carrot fritters, Horsegram pancakes and Instant Rava Idli.

Ingredients you will need:

• Sweet potatoes- 1/2 kg, steamed and diced
• All purpose flour- 50g
• Soy sauce- 1 teaspoon
• Sugar- 1/4 teaspoon
• Salt- to taste
• Spring onion- 2 tablespoon, finely chopped
• Red/ green chilli- 1/4 teaspoon, chopped
• Butter- for frying (use oil for vegan version)

Steps to make sweet potato cakes:

• Steam sweet potatoes until soft and let them come to room temperature. Once cooled down, place them in a mixing bowl along with the other ingredients, except for the butter.
• Mix all the ingredients with hands until smooth, if it is sticky, add a little flour.

• Melt butter in a frying pan and make cakes with 1 tablespoon of the mixture. Make a ball of the mixture and flatten using your palms in a disc shape.
• Fry each cake for about 5 minutes on each side, until you get a nice brown crust. Place them in between sheets of kitchen paper to soak extra butter. Serve warm with yogurt sauce of your choice.