2 cups cooked sweet potatoes
1/2 cup chickpea (Besan) flour
1 tablespoon garam masala
1 tablespoon grated fresh ginger
1 teaspoon salt
1/4 cup chopped fresh cilantro (coriander) leaves
2 tablespoons yogurt
2 tablespoons oil
How to make Crispy Sweet Potato Cakes
. Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt.
. Mix well and then form into small patties about 2-inches in diameter.
. Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry.
. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.
. Serve potato cakes with tomato ketchup or mango chutney.