Maneet Chauhan's Sweet Potato Croquettes with Black-eye Pea Curry

January 7, 2017

Ingredients

3 mediumsweet potatoes, boiled, peeled and quartered

1 tablespoonoil, blue extra for panfrying

1 teaspooncumin seeds

1 largeonion, finely chopped

1/3 cupgrated raw cauliflower

1 1/2 teaspoonginger garlic paste

1/4 teaspoonturmeric

1 1/2 teaspoonscoriander

1/2 teaspooncumin

1/2 to 1 teaspoonred chili powder

1/2 to 1 teaspoongaram masala

1/2 to 1 teaspoon”amchur” or dry mango powder (optional)

3/4 cupsbreadcrumbs

2 tablespoonscoriander (cilantro), finely chopped

1/2 cupsemolina flour or breadcrumbs

salt to taste

1/2 cupblack-eye peas

2 tablespoonschopped onion

3 tablespoonschopped tomato

1 tablespoonginger garlic paste

2 tablespoonsgrated coconut

Preparation

Mash sweet potato and set aside to cool. Heat ½ tbsp oil in a pan and add cumin seeds to it. When cumin seeds start to sizzles and color deepens, add finely chopped onions and sauté 5 minutes. Add cauliflower and sauté 3 minutes.
Add ginger-garlic paste and saute 1½ mins. Add turmeric, coriander, cumin, and chili powder and sauté them for 30 seconds. Add garam masala and dry mango powder and set aside to cool.
Combine onion mixture with the mashed sweet potatoes. To this add the bread crumbs, chopped cilantro and salt to taste and mix them well.

4. Form flattened croquettes. Dust each patty generously in semolina flour or breadcrumbs. Place 2-3 patties on a hot griddle or skillet with extra oil. Let them cook until the side turns golden brown and crisp. Gently flip and add more oil and cook until crisp and browned 4-5 more minutes. Serve with Black-eye Pea Curry.