Indian Spiced Swede Cakes
If you are not so sure about swedes then do try out this recipe as it may well change your mind! We thought it matched our Lo Tengo Torrontes beautifully. It can be served as a starter or as a light lunch with a salad. Do give us your feedback, we'd love to hear what you thought!
20 minutes preparation, 40 minutes cooking.
1 small or 1/2 large swede, peeled and diced
1 onion, finely chopped
a good splash of olive oil or a knob of butter
2 garlic cloves, peeled and finely chopped
2 tsp ground cumin
1 tbsp mustard seeds
1 tsp ground ginger
2 tsp turmeric
a pinch of chilli powder
a handful of finely chopped parsley or coriander
2-3 mugs of breadcrumbs
olive or sunflower oil for cooking
Cook the swede in simmering, salted water until mashable, about 20 minutes.
Meanwhile fry the onions in butter or olive oil until soft. Towards the end of cooking, add the spices and garlic and cook for a few minutes more.
Drain the swede. Let it steam for a little while. Mix it with the onion and spice mix.
Mash together and season with salt and fold in the herbs. Taste a pinch of the mix and add more spices if you'd like a little more heat. Make into balls (about the size of a golf ball). If its too wet, add breadcrumbs and mix it until it's easier to shape. Spread the remaining breadcrumbs into a shallow dish. Roll the balls in the breadcrumbs to coat. Then press them into flat cakes.
To cook, either shalow fry in oil until golden on each side, or coat them in oil and bake in a pre-heated oiled tray in the oven (180 degrees/gas mark 4) until beautifully crisp.
To enhance this dish you could add some lime wedges, a herby yoghurt, raita or chutney.
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NP, East Sussex...