Indian Spiced Sweet Potato Patties
Golden, crispy on the outside and soft inside, these Indian Spiced Sweet Potato Patties are a healthy vegetarian option filled with warm spices, fresh herbs, and wholesome ingredients. Perfect as an appetizer, snack, or side, they’re quick to make, nutritious, and full of flavor
Equipment
- 1 medium pot (for boiling sweet potatoes)
- 1 strainer or colander (for draining)
- 1 potato masher or fork (for mashing)
- 1 Large mixing bowl (for combining ingredients)
- 1 saute pan (for frying patties)
- 1 spatula (for flipping patties)
- Measuring Cups and Spoons
Ingredients
- 1 lb 450 g sweet potato, peeled and cut into chunks
- 1 tbsp jalapeño finely minced
- ¼ cup fresh cilantro chopped
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 ½ tsp ground coriander
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp curry powder
- ½ tsp cinnamon
- 1 large egg
- ½ cup panko breadcrumbs
- 2 tbsp all-purpose flour
- 2 tbsp oil for frying, divided
Instructions
- Boil the Sweet Potatoes: Begin by peeling the sweet potatoes and cutting them into evenly sized medium chunks. Place the pieces in a medium pot and fill it with enough water to completely cover the potatoes. Cover the pot with a lid and bring it to a rolling boil over high heat. Once the water boils, reduce the heat to medium and allow the potatoes to cook gently until they are tender enough for a fork or knife to glide through easily, usually around 15 minutes. Properly boiling ensures they mash smoothly without lumps.
- Drain and Mash Thoroughly: Once the sweet potatoes are fully cooked, drain them using a strainer or colander to remove excess water. Return the hot potatoes to the pot or place them in a large mixing bowl. While they are still warm, mash them with a potato masher or sturdy fork until they become creamy and smooth, free of any chunks. Allow the mashed sweet potatoes to cool slightly before adding the other ingredients—this prevents the egg from scrambling when mixed in.
- Mix in Flavorful Aromatics and Spices: To the cooled mashed sweet potatoes, add the minced jalapeño for heat, chopped fresh cilantro for brightness, and all the spices: smoked paprika, cumin, ground coriander, curry powder, cinnamon, salt, and black pepper. Stir well until the spices are evenly distributed, coating the potato mash with bold Indian-inspired flavors. Taking time to mix thoroughly is important for consistent taste in every bite.
- Incorporate Binders for Structure: Crack the egg directly into the spiced potato mixture, then sprinkle in the panko breadcrumbs and all-purpose flour. These ingredients act as binders, helping the patties hold their shape during cooking. Use a spoon or your hands to combine everything until the mixture feels slightly sticky yet firm enough to shape. If the mixture seems too soft, you may add an extra tablespoon of breadcrumbs or flour until the texture is right for forming patties.
- Shape into Perfect Patties: Using a measuring cup or spoon, scoop out roughly ¼ cup of the mixture for each patty. Roll the portion gently in your hands to form a ball, then press it down lightly to flatten into a round disc about ½ inch thick. Repeat the process with the remaining mixture, placing the patties on a tray or plate. Keeping the size uniform helps them cook evenly.
- Heat Oil and Begin Frying: Place a large sauté pan on medium heat and drizzle in about 1 tablespoon of oil, swirling it to coat the bottom. Once the oil is hot but not smoking, gently transfer a few patties into the pan, leaving enough space between each for flipping. Avoid overcrowding the pan, as this lowers the temperature and makes patties greasy instead of crisp.
- Cook Until Golden and Crisp: Allow the patties to cook undisturbed for about 3–4 minutes, or until the bottoms turn golden brown and slightly crisp. Carefully flip each patty with a spatula, adding a little more oil if the pan looks dry. Continue to cook the second side for another 3–4 minutes until evenly browned and firm to the touch.
- Repeat and Finish Cooking: Transfer the cooked patties to a plate lined with a paper towel to absorb any excess oil. Continue frying the remaining patties in batches, adding fresh oil as needed between rounds. By cooking in small batches, you ensure each patty develops a crisp outer crust without burning.
- Serve Warm and Enjoy: Once all the patties are finished, serve them immediately while still warm, when the exterior is crisp and the inside is soft and flavorful. These patties pair beautifully with cooling yogurt dip, chutney, or a crisp salad on the side. They can also be tucked into wraps or sandwiches for a hearty vegetarian meal.
Notes
- Sweet potatoes should be boiled until just tender, not mushy, to avoid watery patties.
- Cooling mashed potatoes slightly before mixing prevents the egg from cooking prematurely.
- Adjust spice levels to taste by reducing jalapeño or black pepper if you prefer milder heat.
- Panko breadcrumbs create a crispier texture than regular breadcrumbs.
- Uniform patty sizes help with even cooking and a better presentation.
- Use a non-stick or well-seasoned pan to prevent patties from breaking.
- Add more flour or panko if the mixture feels too soft to shape.
- Cook in small batches for best results and consistent browning.
- Patties taste best served hot but can be reheated in the oven for later use.
- Pair with yogurt-based dips or chutneys for authentic flavor balance.
