SWEET POTATO CAKE RECIPE | SWEET POTATO TIKKI | Shakarkand Tikki

Spicy Sweet Potato Cakes - Sweet Potato Tikki - Shaharkand Tikki
In this video I showed how to make sweet potato tikkis. I always use a combination of potatoes and sweet potatoes as they compliment each other very well. The sweetness from the sweet potatoes, the fluffy texture from the potatoes along with spices and a slightly tangy note by sprinkling little lemon juice makes these tikkis extremely delicious. Leave out the butter and it becomes a complete vegan dish.
Ingredients required for making sweet potato cakes - Yields about 10 to 11 tikkis
* 530 gm / 1.2 lb approx or 1 large & 1 medium sweet potatoes (any type)
* 450 gm/ 1 lb approx or 2 medium potatoes
* 1 medium onion /1/2 cup chopped
* 1 jalapeno (seeded)/ 1 green chilli. This is optional and you can leave it out if you do not want your cakes to be spicy.
* 1/2 cup of chopped coriander leaves(cilantro). You can even use parsley or a combination of mint and coriander leaves.
* 2 tablespoons cornflour (cornstarch)
* flour for dusting
* salt to taste
* oil - 1 tablespoon, add another tablespoon if needed
* butter - 1 tablespoon ( use any vegan butter if on a vegan diet or use only oil, it still tastes delicious)
For the spice blend -
* 1 teaspoon cumin seeds (jeera)
* 1 teaspoon coriander seeds (dhania)
* 1/2 teaspoon fennel seeds (saunf/mouri). It is totally optional.
* 1/4 th teaspoon whole black peppercorns
* 1 dry red chilli (totally optional). You can even deseed it if you want less spicy
* 1/2 inch length cinnamon stick (dalchini)
* 2 green cardamoms (choti elaichii)
Dry roast the above on a very low heat till fragrant. Let cool then grind them to a fine powder using a little salt.
** Pressure cook the sweet potatoes and potatoes in the pressure cooker for 12 to 15 minutes or in a pot of boiling water over stove top till fork tender.
** The tikkis are soft when fried but they firm up once they cool down.
Serve this as a snack or as an appetizer or as a side along with roasted vegetables or roasted chicken. You can even have it like a burger with lettuce and tomatoes. Leftovers (if you have any) stay good in the refrigerator for 2 days. Microwave it for for about 20 seconds before serving.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.

[CurriesWithBumbi]

I know sweet potatoes are not looked upon with sweet eyes by many of us but if you try this recipe I am sure you will like it . Please do leave a comment as I love reading your comments.
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[emilychambers]

Oh my word!!! These are absolutely superb. They are just so delicious. (Recipe 46 from my favourite Indian cookery teacher). I served them with your excellent Green Chutney With Sour Cream which went perfectly with them. In pitta bread with shredded Iceberg lettuce and red onion. Alongside your extremely yummy Healthy Red Kidney Beans Salad and some sliced boiled egg. It was a delightful healthy meal. Thank you. Have a great weekend. Take care xxx

[dmaextraordinaire]

If only you owned a restaurant close to my This recipe looks fantastic! Thank you Bumbi and have a lovely weekend.

[amitchaudhuri]

This is good variation from the common aloo tikia. Sweet potatoes will add a welcome zest

[pushpanjalibanerjee]

They look yummy. I have a feeling you have a sweet tooth for the sweet potato! Will make these with cha one day. And thanks for showcasing my humble photos! Cheers to Bumbi.

[simidhanota]

Do we use cornstarch for dusting as well