This easy recipe is a great way to spice up your leftover sweet potatoes. This recipe has all the delicious flavors of an Indian samosa but without the mess or calories of crusts and deep-frying. In just a few minutes, a plain baked sweet potato transforms into an Indian-inspired appetizer that everyone will gobble up!
Ingredients:
- 1 large sweet potato, baked, skin removed and mashed with a fork
- 1/2 red onion, finely diced
- 1 garlic clove, minced
- 1/2 cup green peas, fresh or frozen
- 1 egg, lightly beaten
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground coriander
- 2 teaspoon kosher salt
- 1/4 cup olive oil
- Greek yogurt for serving (optional)
- Chopped mint for serving (optional)
Directions:
In a large bowl, gently mix the sweet potatoes, onions, garlic, peas, and egg. Sprinkle all the spices evenly over the mixture then gently stir to combine.
Heat the oil in a medium nonstick skillet over medium-high heat.
Once the oil is hot, carefully dollop the sweet potato mixture into the oil a teaspoon at a time. Fry the cakes in batches for about 3 minutes per side, or until golden and crispy.
Serve hot with a sprinkle of salt. For an extra flare, add a dollop of Greek yogurt and a sprinkling of chopped mint.
Tip: Need to hold the bites until you are ready to serve them? Put them on a baking/cooling rack over a baking sheet uncovered in the oven at 200 degrees F.
