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.
