3 md Sweet potatoes

3 tb Ground almonds or cashews

3 tb Ground sunflower seeds

3 tb Grated coconut

1/2 ts Cayenne

1/2 ts Cumin

1 ts Coriander

1 tb Maple sugar

1 ts Salt

3 tb Chick pea flour

Ghee for frying Boil the sweet potatoes for 20 to 30 minutes or until tender.
Drain & peel while still warm.
Mash.
Mix in all the remaining ingredients except the ghee.
Knead till thoroughly blended.
Divide into 8 portions.
Wash & dry hands & then rub with oil.
Roll each ball in your hands & then flatten into a patty.
Brush with ghee a griddle or skillet.
Over the lowest heat possible, heat the ghee & then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms.
Serve hot.
Yamuna Devi, “The Art of Indian Vegetarian Cooking”