| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Vegetables | 4 | Servings |
INGREDIENTS
| 3 | md | Sweet potatoes |
| 3 | tb | Ground almonds or cashews |
| 3 | tb | Ground sunflower seeds |
| 3 | tb | Grated coconut |
| 1/2 | ts | Cayenne |
| 1/2 | ts | Cumin |
| 1 | ts | Coriander |
| 1 | tb | Maple sugar |
| 1 | ts | Salt |
| 3 | tb | Chick pea flour |
| Ghee for frying |
INSTRUCTIONS
Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain & peel while still warm. Mash. Mix in all the remaining ingredients except the ghee. Knead till thoroughly blended. Divide into 8 portions. Wash & dry hands & then rub with oil. Roll each ball in your hands & then flatten into a patty. Brush with ghee a griddle or skillet. Over the lowest heat possible, heat the ghee & then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms. Serve hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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