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Toast the cumin with a pinch of salt in a dry pan for about a minute.
Add a bit of coconut oil and sauté the chilli, garlic and ginger for a
couple of minutes. Remove from heat.
Put the garlic/spice mix in a bowl along with flour, egg and half of the
milk. Whisk while gradually adding the remaining milk until a smooth
batter is formed. Leave the batter to rest for 10 mins.
Meanwhile, heat a little coconut oil in a pan, add the mustard seeds and
cook for 2 mins or until they begin to pop. Add the onion and cook for
5 mins until soft. Stir in the turmeric and cooked potatoes, add more oil
if needed for frying. Fry for 5 minutes until heated through. Put to one
side while you cook the pancakes.
Potato Cakes
• 115g cold mashed sweet potatoes
• 200ml rice milk
• 75g gluten free self raising flour
• Pinch of salt
• 1 egg, beaten
• Coconut oil for frying
Blend the mashed potatoes and rice milk in a food processor until it
resembles a thin puree.
Sift the flour and salt into a mixing bowl; add the beaten egg and potato
puree. Gradually whisk the flour and liquid together to make a smooth,
creamy, thick batter.
Heat coconut oil in a large non stick frying pan. Pour a tablespoon of
batter per cake into the pan – I fit 4 in the pan at one time. Cook each
cake for 2-3 minutes on each side until golden brown. Remove from the
pan and keep warm while cooking remaining potato cakes.
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