Spiced Sweet Potato and Cashew Tikki

Ingredients

• 2 cups Sweet Potatoes (boiled, peeled, and mashed)
• 1/2 cup Cashews (roughly chopped)
• 2 tablespoons Tapioca Flour
• 1 teaspoon Ginger (grated)
• 1/2 Green Chili (finely chopped)
• 2 tablespoons Cilantro (chopped)
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Cumin Powder
• to taste Salt
• 2 tablespoons Coconut Oil (for shallow frying)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of boiled, peeled, and mashed sweet potatoes, 1/2 cup of roughly chopped cashews, 2 tablespoons of tapioca flour, 1 teaspoon of grated ginger, 1/2 of a finely chopped green chili, 2 tablespoons of chopped cilantro, 1/2 teaspoon of garam masala, 1/4 teaspoon of cumin powder, and salt to taste. Mix thoroughly with your hands or a sturdy spoon until all ingredients are evenly distributed and form a cohesive mixture.
2. 2Take a portion of the mixture, about 2 tablespoons, and roll it into a ball. Gently flatten the ball between your palms to form a patty, approximately 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick. Repeat this process with the remaining mixture until all the tikkis are shaped.
3. 3Place a 10-inch (25 cm) non-stick skillet or frying pan over medium heat (around 325-350°F / 160-175°C). Add the 2 tablespoons of coconut oil to the pan and allow it to heat for 2-3 minutes until it shimmers slightly.
4. 4Carefully place 4-5 tikkis into the hot oil, ensuring they are not overcrowded in the pan. Fry for 3-4 minutes on one side, until the bottom is golden brown and crispy.
5. 5Using a spatula, gently flip each tikki to the other side. Continue to fry for another 3-4 minutes, until the second side is also golden brown and crispy.
6. 6Remove the fried tikkis from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve the spiced sweet potato and cashew tikkis immediately while hot.

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