I love sweet potatoes. They are colourful, sweet, and have nowhere near as much starch as a regular potato.
This Ottolenghi dish is quite different in preparation to the leek fritters I made the other day – even if they do look the same.
I roasted my sweet potatoes until they were soft (I find you get a more intense flavour). I think the book suggests you boil or steam them.
Once you’ve drained and let the potatoes cool down you add a spice/chilli mix and mash to a quite thick puree.
You then fry them in 5cm wide x 1cm thick patties (mine are always larger) until they really brown – almost to the point where they look burned (like a good bubble and squeak).
You serve them with a yogurt dip (like most of the street type food in the Plenty book).
These are awesome – you really should make these. If they were just for me I’d add more chilli.