INDIAN SPICED SWEDE CAKES
Ingredients
1 Swede, peeled and chopped
1 onion, finely chopped
75g butter
2 garlic cloves, peeled and minced
1 tsp ground cumin
2 tsp mustard seeds
1 tsp ground ginger
1 tsp turmeric
A pinch of cayenne pepper
200g breadcrumbs or Panko crumbs
Oil for frying
1 onion, finely chopped
75g butter
2 garlic cloves, peeled and minced
1 tsp ground cumin
2 tsp mustard seeds
1 tsp ground ginger
1 tsp turmeric
A pinch of cayenne pepper
200g breadcrumbs or Panko crumbs
Oil for frying
Method
Cook the swede in simmering, salted water for 20 minutes or until soft.
While it is cooking gently fry the onion in 2 Tbsp of the butter until soft and caramelised – this will take about 15 minutes. Towards the end of cooking, add the spices and garlic and cook for a further 2 minutes.
Drain the swede and let sit and steam for a minute, then combine it with the onion and spices.
Mash until smooth, season with salt and plenty of black pepper. Form into small balls or larger if desired.
Add a pinch of salt and pepper to your crumbs and place into a suitable dish so you can crumb your swede cakes. Coat the cakes well by gently pressing the balls into flat little cakes.
Drizzle enough oil in a frying pan to coat the base of a heavy-based fry pan. Heat to a medium-high heat and carefully add the cakes, remembering not to overcrowd the pan. Cook so they are golden on each side (2-3 minutes).
Drain on paper towels and serve with a squeeze of lemon or lime and some natural yoghurt with a little fresh mint and garlic
While it is cooking gently fry the onion in 2 Tbsp of the butter until soft and caramelised – this will take about 15 minutes. Towards the end of cooking, add the spices and garlic and cook for a further 2 minutes.
Drain the swede and let sit and steam for a minute, then combine it with the onion and spices.
Mash until smooth, season with salt and plenty of black pepper. Form into small balls or larger if desired.
Add a pinch of salt and pepper to your crumbs and place into a suitable dish so you can crumb your swede cakes. Coat the cakes well by gently pressing the balls into flat little cakes.
Drizzle enough oil in a frying pan to coat the base of a heavy-based fry pan. Heat to a medium-high heat and carefully add the cakes, remembering not to overcrowd the pan. Cook so they are golden on each side (2-3 minutes).
Drain on paper towels and serve with a squeeze of lemon or lime and some natural yoghurt with a little fresh mint and garlic
Comments
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