These smell incredible, I love them, they’re amazing… try them!!
Before I begin talking about this oriental dish I do have a confession to make: Sweet potato is perhaps my least favourite food.
However, I’m happy to announce that my feelings on sweet potato have taken a complete U-turn after cooking these beauties.
This is such a tasty Thai dish and the sweet potato compliments the fragrant flavours extraordinarily, leaving you with the perfect balance of Thai cuisine blended with sweetness.
Whilst shopping for the ingredients, I found that chickpea flour isn’t always stocked in your typical high street supermarket, and if it is, it’s often labeled as ‘gram flour’ so don’t panic if you can’t find it – I’ve cooked this dish with chickpea flour and also experimented with buckwheat and spelt flour and all three tasted great!
Prep time: 35 mins
Cooking time: 25 mins
Ingredients: Vegan Recipe club Recipe
750g sweet potato
1 tbsp grated ginger
2 garlic cloves
1 tbsp chopped lemongrass
½ medium red chili (or chili flakes)
100g chickpea flour
1 tsp salt
1 large onion chopped
½ a pepper chopped (any colour)
1 tbsp vegetable oil
1 tsp cumin powder
10g fresh coriander, chopped (basically a handful)
3 tbsp sunflower seeds
Preparing this dish really took me back to my time in Thailand. When you chop the lemongrass and coriander you will begin to see what I mean, the fragrance hits you and for all you know you could be on Phi Phi Island waiting for your private beach dinner.
1. Peel and cut sweet potatoes into chunks. Boil for 20 minutes or so or until tender. Drain and mash roughly with a fork.
2. Meanwhile, grind the lemongrass, garlic, grated ginger, chilli and salt until smooth - with a pestle and mortar or an electric spice grinder or mini food processor. Also, put the oven on to heat - 190ºC/375ºF/Gas Mark 5.
3. Heat up the tablespoon of oil in the frying pan and sauté onion and pepper pieces until softened. Add the spice mixture and stir for a couple of minutes.
4. Add mashed sweet potato, coriander, sunflower seeds and chickpea flour and combine well. Allow the mixture to cool.
5. Shape 10-12 round cakes with wet hands, as the mixture is sticky.
6. Line the baking tray with the parchment/greaseproof paper and brush with a little vegetable oil. Place the cakes on the tray, brush with more oil and bake in the pre-heated oven for 25 minutes. Alternatively, shallow fry in a non-stick pan.
Once you’ve done that you can move on to the coriander mayo. The coriander mayo is the simplest thing ever – all you need is a shop bought vegan-friendly mayo (I went for Chippa May-O which you can buy in Sainsbury’s for £1.50) and some freshly chopped coriander. Throw the two together into a food processor or a food blender, blitz for 30-60 seconds, and it’s done!
I served my Thai cakes with a simple garden salad for lunch, how would you serve yours?
This recipe is part of Viva’s Vegan Recipe club, to find more like it, check them out: www.viveveganrecipeclub.co.uk
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