Yummy, A Little Spicy, And Band Friendly

Yesterday, I made a couple of new veggie Indian recipies...and they were yummy! One of them was particularly band friendly, so I thought I'd share it, because it was also really yummy and super filling! I had to go to the Asian supermarket to find the chick pea flour, but it's so worth it, because it makes these really crispy, and also bumps up the protien.

Sweet Potato Cakes

2 cups of cooked sweet potato (it said to peel, but I didn't because there's so much nutrition in the skin, but I did chop it up before I cooked it)
1/2 cup chick pea flour
1 tablespoon garam masala
1 tablespoon finely chopped ginger
1/4 cup chopped cilantro (I'm a fan of cilantro, and next time I'm going to put more in)
a pinch of salt and pepper
pinch dried chili flakes (optional-I didn't put any in because the kids were eating them, but next time, for me, I'm putting lots in!)
2 tablespoons plain yogurt
2 tablespoons grapeseed oil for frying in (you can heat grapeseed oil to a higher heat than other oils, which gives these a nice crispy crust)

Directions
1.Mash the sweet potatoes in a bowl and then add chickpea flour, garam masala, ginger, cilantro, salt and pepper and yogurt. Mix well until a thick dough forms.

2.Heat oil in a large non-stick skillet over medium-high heat, form dough into small patties and fry them a few at a time so they have plenty of room in the pan, working in batches. Cook for about 2 to 3 minutes on each side, until they are golden and crispy and cooked through. Remove to a rack to cool slightly and then serve with mango chutney. I used a store bought one.

I had lots leftover, and I've been snacking on them today - they are tastier the next day, but not crispy anymore. I have a feeling I'm going to be making these a LOT!