I made this dish last year but just recently found the picture and the recipe I used. I got it from an Indian cook book but ended up switching some of the ingredients. Indian cooking is a great option if you’re trying to avoid gluten and/or dairy. In general, most ethnic cuisines don’t use much gluten or dairy – think Japanese, Thai and Mexican cooking for example. Maybe this is why traditional cultures didn’t have modern day diseases such as osteoporosis, arthritis and high blood pressure…just saying ::
They focus more on rice or corn products, coconut milk, chilies and fresh vegetables. In this particular recipe, I used plain yogurt which is still dairy but has been fermented. Once a product has been fermented, it becomes easier for the body to digest it. The fermentation process results in the enzyme lactase which breaks down lactose. Lactose is the main problem for people who have dairy issues. Make sure to buy plain, organic yogurt. If not, you’ll be ingesting the hormones and antibiotics that are given to the cows.
Sweet Potato Cakes
2 cups cooked and mashed sweet potatoes
1/4 cup chopped fresh coriander (cilantro)
1/2 cup chickpea flour
1 tbsp garam masala
2 tbsp plain yogurt
1 tbsp grated ginger
1 tsp sea salt
2 tbsp light scented oil (grapeseed or sunflower oil)
Mix everything together in a bowl, except for the oil. Once it is all blended, form into small patties. Heat the oil over medium-high heat. Add the patties and cook for about 2-3 minutes on each side until golden brown. Serve on top or on the side of a salad. Alternatively, serve them as appetizers with chutney as a dip on the side. Enjoy!