Ingredients

• 2 cups cooked sweet potatoes
• 1/2 cup chickpea flour
• 1 tablespoon garam masala
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons yogurt
• 2 tablespoons grape seed oil
• Mango Chutney, for serving, recipe follows
• About 1/4 cup/60 ml pineapple juice
• About 1 1/2 ounces or 3 tablespoons/40 g chopped red onion
• 1 tablespoon/15 ml chopped fresh cilantro
• 1 tablespoon/15 ml chat masala
• About 1/2 teaspoon/2 ml salt
• About 5 ounces/150 g mango chunks

Instructions

1. Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.
2. Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.
3. Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.