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What to do with Root Vegetables: Yam-Chickpea-Cilantro Latkes.

February 11, 2012

The second post in my winter ‘what to do with root vegetable series’. These yam, chickpea and cilantro latkes have a summery flavour and taste terrific with plain yogurt and mango chutney (store bought, admittedly). I served them with cucumber salad and spicy prawns.

  • 2 cups packed grated yam
  • 3 tbsps cornstarch
  • 1 16oz can of chickpeas (or garbanzo beans), well drained
  • 1 egg
  • 1 tsp ground cumin
  • 1 tsp mustard seeds
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 cup chopped fresh cilantro
  1. Grate yams into a medium bowl. Add cornstarch and toss to cover.
  2.  In a blender or food processor, blend drained chickpeas, egg, spices and cilantro. Add to yam mixture and combine.
  3. Warm a couple tbsps of olive or vegetable oil in a frying pan. Scoop about a 1/2 cup of latke mixture and roll into a ball. Place in warm oil and press down gently with a spatula. Cook for a couple minutes on each side, until lightly browned.
  4. Serve with plain yogurt, mango chutney and extra cilantro.
One Comment leave one →
  1. February 25, 2012 3:12 pm

    This was excellent. The mango chutney was a nice touch — a little kick, but very sweet. The cilantro really makes it.

    By the way, I’m starting to see some patterns on this blog. Much yam.

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