Рецепт Sweet Potato and Tapioca Cakes – Sabudana Vada
I have dealt with so many little things over the past couple of days, I cannot believe that it is Tuesday. The fact that my Monday started with a hangover, did not help my case. LOL! There is a lot of excitement and work building up to the release Spices and Seasons, and I do hope everyone is keeping it in mind for a gift or their next cookbook. Well, the highlight of my weekend was actually making a couple of recipes (two from the book) and a random sweet potato variation of these classic crisp and savory tapioca spiked cakes.
All of these were taken with care for a tea (yes, I know but there was a lot of good wine with the tea, and I got a rather early start). Well, all things considered, this tea thing happened because some of us were unable to cobble together any other time and what was a lot of fun was the fact, the offbeat time allowed us to enjoy a whole bunch of food items that may or may not work some other time of the day.
Amidst all of this, I just heard some news about someone breaking up! It filled me with a sense of melancholy. Somewhere, it russtled back memories of the first time I had made these vadas. I had picked them up from an old cookbook, somewhere and made them from my father. Crisp, crunch filled with the citrusy flavors of curry leaves, nicely spiked with green chilies and fresh cilantro leaves. These were seved with ketchup, over paper towels as my father and I ate them together in the kitchen, chatting and cooking all at once. Today’s recipe modifies the original just a little to make it healthy enough to even be considered a side dish with a meal. I have added some chickpea flour as a binder since sweet potatoes are not quite as starchy as regular potatoes. Print Sweet Potato and Tapioca Cakes – Sabudana Vada Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes Yield: Makes 15 to 20 potato cakes A healthier remake of the classic potato and tapioca savory cakes, this one made with sweet potato.
Ingredients
1/2 cup tapioca seeds or pearls (not instant)
1 large sweet potato (about 3/4 pound)
1 medium sized russet potato
1 medium sized red onion, diced
11/2 teaspoons freshly grated ginger
10 -15 curry leaves, chopped
3 green chilies, chopped
salt to taste
3 tablespoons chopped cilantro
3 tablespoons chickpea flour or besan
Canolla oil for frying
Instructions
Soak the tapioca pearls in 1 cup of hot water for at least 1 hour.
In the meantime, quarter the potato and the sweet potato and boil them for about 20 minutes, until soft.
Drain the tapioca and place in a mixing bowl. Cook the sweet potato and potato, peel and place in the same mixing bowl and mash coarsely.
Add in the red onion, ginger, curry leaves, green chilies, salt and the cilantro and mash well until evenly mixed. Mix in the chickpea flour and mix well.
Shape the mixture into 3 inch cakes.
Place the oil in a large skillet to a depth of about 3 inches and heat until a dropped crumb rises to the surface.
Place the cakes in batches (leave enough room to turn without crowding). Cook each side undisturbed for about 3-4 minutes. Carefully remove the cakes, drain on paper towels and serve with chutney or ketchup.
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