SWEET POTATO CAKE RECIPE ｜ SWEET POTATO TIKKI ｜ Shakarkand Tikki

n 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. Share the photos of your culinary success by emailing me - My email - bumbicurry@gmail.com Facebook - / currieswithbumbi