This is super easy to make. You can use left over cooked sweet potato and other than the deep frying, there is no other cooking required for the potato balls I'm not really a fan of sweet potato, but here their sweetness is offset by ginger and chilli and a sharp dip which suits my taste.
Ingredients
1 medium sweet potato (baked or boiled)
Finely chopped chilli (to taste - I used a 1/4 of a searingly hot Scotch Bonnet)
1 heaped tsp grated ginger
1 tsp garlic powder
Dried breadcrumbs to coat
Oil to deep fry
For the dip
One whole lemon boiled until tender, chopped and then liquidised
Greek yoghurt or vegan yoghurt
Method
Mash the sweet potato with the grated ginger, chilli and garlic powder. Add salt to taste.
Roll into walnut sized balls and coat with breadcrumbs.
Deep fry until crispy and golden.
Mix yoghurt into the liquidised lemon, to taste. I like to keep the dip sharp and bitter to contrast with the sweet potato.
Serve the potato balls whilst still warm.
Ingredients
1 medium sweet potato (baked or boiled)
Finely chopped chilli (to taste - I used a 1/4 of a searingly hot Scotch Bonnet)
1 heaped tsp grated ginger
1 tsp garlic powder
Dried breadcrumbs to coat
Oil to deep fry
For the dip
One whole lemon boiled until tender, chopped and then liquidised
Greek yoghurt or vegan yoghurt
Method
Mash the sweet potato with the grated ginger, chilli and garlic powder. Add salt to taste.
Roll into walnut sized balls and coat with breadcrumbs.
Deep fry until crispy and golden.
Mix yoghurt into the liquidised lemon, to taste. I like to keep the dip sharp and bitter to contrast with the sweet potato.
Serve the potato balls whilst still warm.
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