08 October 2011

Indian sweet potato latkes with quinoa and mint yogurt

Yesterday was one of those days that seem to go by in a flash and at the end of it you've done absolutely nothing and are left wondering where the time went. On top of it I was in a terribly whiny mood for absolutely no reason and even the fabulous Pumpkin Cheesecake Brownies could only cheer me up for a couple of minutes.
The only thing I did manage yesterday was burning the quinoa while making supper which made me feel even more rotten than I already did. In the end I managed to save some of it, though, and the latkes were so delicious that they made up for this horrible day after all, just like they were supposed to.

(Sorry for the terrible picture, my camera was a little stubborn yesterday and I was too hungry and tired to argue with it.)

The recipe is adapted from Sophie Dahl's "Voluptuous Delights". According to her, it is a breakfast dish which serves "2 hungry people with some left over for tea". I, however, ate all of the latkes at once and all by myself.


2 egg whites
340 g/1,5 cups sweet potatoes
2 medium-sized red onions (Sophie's recipe uses spring onions, but I didn't have any)
1,5 tsp curry powder
1 pinch of ground cumin
1 pinch of cinnamon
Salt and pepper
Groundnut oil (didn't have that, either, so I used olive oil)

about 100 g quinoa
some low-fat yogurt
3 branches of mint

-Peel the sweet potatoes and cut them into 2,5-cm/1-inch cubes. Fill a pot with a few cm/inches of water, insert a steaming basket, fill it with the potatoes and steam for about 10 minutes or until the potatoes are soft. (If you don't have a steaming basket, just pop the potatoes into the oven. 15 minutes at 180° C/350° F should do it.)
-In a small bowl, whisk the egg whites with a fork until slightly foamy.
-When the potatoes are done, put them in a large bowl and mash them coarsely, using a fork. Dice the onions and add them to the mash, then add the spices and, last but not least, the egg whites. Combine thoroughly.
-Cook the quinoa according to the directions on the box (normally 1 part quinoa to 2 or 3 parts water), adding a little salt and some minced mint leaves.
-In a frying pan, heat the oil and place dollops of the potato mix into it. Be careful not to make the latkes too big because otherwise they will break when you try to flip them over. They take a couple of minutes on each side.
-Coarsely chop the remaining mint leaves and mix them with the yogurt and a little salt. Put everything on a plate. Eat.

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