Spiced Sweet Potato Cakes

Satisfying enough to fill the belly of even the most committed carnivore, these pretty little pan-fried sweet potato cakes perch proudly atop a mound of white rice.  Add a spicy tomato sauce and a meal is born!

Ingredients;

• 500-700g sweet potato, peeled, chopped, boiled until tender and roughly mashed.
• Juice of 1 lime
• 4 Handfuls breadcrumbs (any kind you like) plus extra for coating
• 1 fresh red chilli, finely chopped, or 1 tsp dried chilli flakes
• 2 tbsp fresh chopped chives
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground ginger
• 2 tbsp coarsely ground hazelnuts
• Salt
• Pepper
• Olive oil for frying

Combine all ingredients except olive oil and mix well.  Form into palm sized patties about 1 inch thick and roll in the remaining breadcrumbs.  Heat the oil in a pan over medium heat.  Fry the patties for about three minutes each side or until golden and crispy.  Transfer to a plate in a warm oven until all the cakes are done.  Serve immediately. 

With Basmati rice, a rich spicy tomato sauce and some fresh chives.