Reza’s sweet potato cakes were such a hit on Saturday, the final night of the Plett Food Film Festival, that many people have been asking us for the recipe.
So, courtesy of Reza Mahammad, here it is:
Ingredients
Makes up to 10-12 as a starter or approx 24 as a canape
- 400g roasted maris piper potatoes, peeled and roughly mashed
- 200g roasted sweet potatoes, peeled and roughly mashed
- 2 Tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon red chilli powder
- 1 teaspoon garam masala
- 2 teaspoons garlic/ginger paste
- 1 long red chilli, finely chopped
- 1 cup shredded spinach leaves
- 150g paneer/ ricotta or feta crumbled
- 1 Tablespoon chopped coriander
- salt and freshly ground pepper
- Flour for dusting
- Vegetable Oil for shallow frying
Method
Heat oil in a frying pan until it begins to smoke, then add cumin seeds and fennel seeds, when they begin to crackle add the red chilli powder, garam masala, ginger/garlic paste and fresh red chillies. Stir for 1-2 minutes.
Then add the spinach and stir until it’s completely coated in the spice mixture. Remove from heat when the spinach begins to wilt, it will continue to cook in the heat of the pan.
Place the two types of potato into a large mixing bowl and add the spiced spinach mixture. Mix well, season and add the paneer or and chopped coriander.
Mould into small cakes and dust with flour. Place the cakes in the fridge to firm up for about an hour and shallow fry in hot vegetable oil for 1-2 minutes on each side.
Drain well on absorbent paper and serve.
