Sweet Potato Latkes - Episode 31 - Reveena's Kitchen

Heat 2 tablespoons of oil in a pan.

Add 2 tablespoons of diced ginger and cook until fragrant and slightly brown.

Add the spices: 1 teaspoon nigella seeds, 2 teaspoons black mustard seeds, 1 teaspoon cumin seeds, 1/4 teaspoon chili powder, 1 teaspoon ground coriander, 1 tablespoon turmeric, 1/2 teaspoon cinnamon, and 2 teaspoons salt. Toast together for a few minutes.

Set the spice mixture aside.

Grate 1 1/2 pounds of sweet potatoes (around 4 1/2 to 5 cups) using a food processor or box grater.

In a bowl, combine 1/3 cup of flour (or 1/2 cup rice flour), 2 eggs, and the toasted spice mixture. Whisk together.

Add 1 1/2 cups of chopped onions to the mixture and mix well.

Form small patties from the mixture, keeping them thin (no thicker than 1 1/2 cm).

Preheat a large nonstick pan over medium-high heat with about half a centimeter of oil.

Cook the patties on both sides until golden brown.

Equipment Needed

Spice Level: