Indian-spiced Swede Cakes
Perfect with lime wedges, an herby yoghurt, raita or chutney. Delicious as a light lunch with salad, as a starter or a party nibble.
- 1 swede, peeled and diced
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 2 teaspoon ground cumin
- 1 tablespoon mustard seeds
- 1 teaspoon ground ginger
- 2 teaspoon turmeric
- pinch of chili powder
- 2 tablespoon parsley or coriander, finely chopped
- 2 cup breadcrumbs
- Cook the swede in simmering, salted water till mashable, about 20 mins.
- Meanwhile, fry the onions in butter or olive oil till soft.
- Towards the end of cooking, add the spices and garlic and cook for a few mins more.
- Drain the swede. Let it steam for a bit. Mix it with the onion and spice mix.
- Mash until smooth. Season with salt, fold in the herbs. Taste a pinch of the mix and add to it as needed to rev up the spices.
- Form into golf ball-sized chunks. If too wet, add breadcrumbs and mix till it’s easy to shape. Spread remaining breadcrumbs in a shallow dish. Roll the balls in the breadcrumbs to coat. Press them into flat cakes.
- To cook, either shallow fry in oil till golden on each side, or coat them in oil and bake in an pre-heated, oiled tray in a hot oven (about 180°C/Gas 4) till crispy.
Subscribe to our newsletter
Subscribe to our newsletter 'News from the Arch'