Sweet Potato Oats Tikki

Method

1- Lightly grease the sweet potatoes with oil and prick the skin with a fork all over. Roast in a pre-heated oven at 425 F degrees for around 40 minutes.

The time will vary depending on the size of sweet potatoes, the bigger ones will take more time to cook through while the smaller ones will take less time. You can also boil the potatoes in a pan or by pressure cooking them.

2- Once the potatoes are cooked (check my inserting a knife through the skin, it should easily go through), take them out of the oven and let them cool down until they are cool enough to handle.

Then, peel off the skin and transfer the sweet potatoes to a large bowl.

3- Using a potato masher (or use a fork), mash the sweet potatoes well. Make sure there are no large chunks remaining.

4- Meanwhile using a food processor, pulse 1 cup of rolled oats few times. You don’t want it to turn into a powder so just pulse few times, until it breaks down a little. We want some texture here.

Use gluten-free oats if you want to make these gluten-free.

5- Now to the bowl of mashed sweet potatoes, add the crushed rolled oats, followed by chopped green chili, chopped ginger, cilantro, coriander powder, cumin powder, garam masala, amchur and salt. Mix everything together.

6- Then, add in the panko bread crumbs.

7- And mix until everything is well combined.

8- Now, take a small lemon sized portion from the mixture (around 77 grams).

9- Press between your palms and shape it like a tikki. Shape all the tikkis similarly. I got 9 tikkis from this mixture with each weighing 75 to 77 grams each.

10- Now, heat 4 tablespoons of oil on medium heat in a cast iron skillet (or any pan you wish to fry them). Place the tikkis into the pan once the oil is hot.

11- Cook on medium heat until the tikkis are golden brown from one side, around 4 minutes. Then flip and cook from the other side, for additional 3 to 4 minutes.

12- Once the tikkis are nicely golden brown in color, remove them from the pan.