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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 |
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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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