Savoury Mashed Sweet Potato Patties

Mashed sweet potatoes mixed with ground almonds, sunflower seeds, grated coconut, and warm Indian spices, then pan-fried low and slow in ghee until a thick, reddish-brown crust forms on both sides. These are somewhere between a fritter and a cutlet, crispy outside and creamy inside.

The ground nuts and seeds are what hold the patties together without eggs. Combined with chickpea flour, they absorb the sweet potato’s moisture and give the mixture enough structure to hold a patty shape on the griddle. Knead the dough until everything is thoroughly blended. If it’s too wet, the patties fall apart when you flip them.

The low, slow fry is critical. Fifteen to twenty minutes per side sounds like a lot, but the lowest possible heat is what builds that crust without burning. The ghee crisps the exterior while the center stays soft and almost custardy.

Kitchen Tips

• Oil your hands before shaping. The dough is sticky. A light coating of oil on your palms prevents it from clinging to everything.
• Peel while warm. Sweet potato skins slip off easily when hot. Once they cool, they stick and tear the flesh.
• Lowest heat possible. Patience is required. High heat burns the outside before the crust has time to develop that deep reddish-brown color.
• Don’t flip too early. Wait until the underside is fully crusted. If it sticks, it’s not ready.

Variations

• Cashew version: Swap the almonds for ground cashews for a milder, creamier nut flavor.
• Vegan: Use coconut oil instead of ghee to keep this fully plant-based.
• Chutney pairing: Serve with mint chutney or tamarind sauce for a tangy contrast.