SWEET POTATO PATTIES WITH KACHUMBER

SERVES: 4

INGREDIENTS:

● 1kg orange sweet potatoes ● 5cm piece fresh ginger, finely grated

● 1/2 cup roughly chopped fresh coriander leaves

● 1/2 tsp dried chilli flakes

● 2 tsp ground cumin

● 1/2 cup plain flour ● 1 1/2 tsp curry powder ● 2 cups fresh breadcrumbs ● 1/3 cup vegetable oil ● 60g baby spinach

● 3/4 cup plain Greek-style yoghurt

KACHUMBER

● 2 tomatoes, chopped ● 1 Lebanese cucumber, chopped ● 1 green capsicum, chopped ● 1 small red onion, chopped ● 2 tbsp lemon juice

● 2 tbsp chopped fresh mint leaves

METHOD

1. Preheat oven to 200C/180C fan-forced.

2. Using a small knife, prick potatoes all over. Place on a baking tray. Bake for one hour or until tender. Cool for 20 minutes. Discard skin from potatoes. Transfer to a large bowl. Mash until smooth. Season with salt and pepper. Add ginger, coriander, chilli, cumin, flour and curry powder to mash. Mix to combine.

3. Place the breadcrumbs on a plate. Using one-quarter cup mixture at a time, spoon potato mixture on to breadcrumbs. Shape into patties. Repeat to make 12 patties. Cover and refrigerate for one hour, if time permits.

4. Heat oil in a large non-stick frying pan over medium heat. Cook patties for two to three minutes each side or until golden and heated through.

5. Meanwhile, make kachumber. Combine tomato, cucumber, capsicum, onion and juice in a bowl. Season. Add mint. Toss to combine. Serve patties with kachumber, spinach and yoghurt.

Recipe: Liz Macri Photo: Guy Bailey