Sweet Potato & Tofu Cakes with Beetroot Ketchup by Chef
Makes 8 to 10 small cakes
Ingredients
For the sweet potato and tofu cakes:
2 sweet potatoes, baked and mashed
3 tbsp tofu, grated
Salt and pepper to taste
1 tbsp green chillies, chopped
1 tbsp scallions, chopped
1 tsp roasted cumin powder
1/3 tsp lemon zest
1 tsp fennel powder
½ tsp red chilli flakes
1 tsp fresh coriander, chopped
1 tsp fresh basil leaves
1 tsp Sriracha sauce
1 slice of brioche bread soaked in milk
For the batter:
2 tbsp potato flour
1 cup soda water
1 cup panko bread crumbs
1 tsp garam masala powder
½ tsp sumac powder
Salt to taste
Canola oil to fry
For the beetroot ketchup:
1 cup cooked beetroot, chopped
2 tbsp sugar
1 tbsp vinegar
1 tsp salt
1 cup tomato juice
½ cup pineapple juice
1 tsp ginger
1 tsp green chillies
1 piece of star anise
2 cloves
5 black pepper corns
1 tsp red chilli powder
Preparation
For the cakes, mix all the ingredients in a clean bowl and mix well. Shape into 3 cms discs and set in the refrigerator.
For the batter, mix the potato flour and soda water along with sumac, salt and garam masala to make a very light batter. Dip the cake in the batter, coat with panko breadcrumbs.
Shallow fry in canola oil until its golden brown and crispy.
For the beetroot ketchup, simmer the tomato juice and pineapple juice along with sugar, vinegar, salt, ginger, green chillies, and the spices for six minutes. Add the beetroot and cook for another four minutes.
Cool and blend until smooth. Discard the spices if you don’t want it too spicy. Serve the cakes with beetroot ketchup and garnish with microgreens.