So I’m travelling today! Feels like I haven’t been away in a long time. I really don’t like eating plane food, so I always make something at home and take it, then I usually pick up a Pret or a Leon salad or whatever I can from the airport if it’s a long flight. This morning, I decided to make something a bit different as I had a bit of time 🙂 always a good thing before a flight. Here it is – sweet potato rostis, with squished butter beans (or you can use kidney beans), garam masala, a few other spices and my favourite – chickpea (gram) flour which just helps to hold it all together. It took me no time to make this, then layer it on a bed of spinach leaves and add a few dollops of thick greek yoghurt with my special vaghar or tadka or sesame spice mix (which I serve with everything at my cafe Chai by Mira). The other option is to have it with cottage cheese or to just drizzle some balsamic and olive oil – keep it simple!
1 large sweet potato (around 180-200g) grated
3-4 tablespoons/ 45g chickpea flour
1/2 tin of butter beans (around 200g)
1/2 teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon turmeric
1 teaspoon garam masala
few cherry tomatoes
greek yoghurt (see below) or cottage cheese
toaste pumpkin seeds
Start by grating the sweet potato (large grater holes), add the rest of the ingredients, roughly smash the butter beans with a fork, taste for salt and spice, and then make small flat round rostis (rather like small burger patties). Now heat up a flat pan on low to medium heat, place the rostis on the pan, add a few drops of coconut or any oil and let them cook until a little brown. Turn over and let the other side cook.
For the yoghurt sauce, just heat up half a teaspoon of any oil (not coconut oil for this), add a sprinkle of mustard and / or cumin seeds, let them pop or become brown (respectively), then pour them into a very small bowl of yoghurt, add some salt and stir.
You can have the patties in a burger, by themselves, with the sauce or on a bed of leaves 🙂 so many choices!