A Taste of Mauritius

Sweet Potato Patties

Ingredients

1 kg sweet potatoes

150 g all purpose flour

A whole fresh coconut, finely grated

4-5 tbsp caster sugar, to taste

1tbsp flour

A little water

Sunflower oil for frying

Powdered cinnamon or fennel for dusting

Method

Peel the sweet potatoes and boil in water until soft. When ready, drain well. Grate the coconut finely and mix with the caster sugar.

Mash the boiled sweet potatoes until no lumps are left. Add the flour and knead well to make a firm dough. If the dough is sticky, add more flour little by little until it is soft, but firm. Mix a tablespoon of flour with a little water to make a sticky glue-like paste.

Sprinkle flour on a board. Take some dough and roll out into half a centimetre thick round shape, sprinkling flour as you need to prevent sticking. Take a small bowl or biscuit cutter 5 cm in diameter and cut out circles. Take a dough circle and put a teaspoon of coconut mixture in the centre. Apply flour glue paste around the outer edge of the circle and fold into half, making a half-moon shape. Press gently around the edges with the back of a fork. Repeat process to make about 75 patties.  

On a lightly floured tray, arrange the patties as you make them. Heat the oil in a pan for deep frying. When hot, fry a few patties at a time until golden brown. When ready, spoon out the patties and drain any extra oil on kitchen paper or napkin. Leave to cool and sprinkle powdered cinnamon or fennel. The patties can be enjoyed hot or cold. n

Photos: Writer

A Taste of Mauritius

Sweet Potato Patties

Ingredients 1 kg sweet potatoes 150 g all purpose flour A whole fresh coconut, finely grated 4-5 tbsp caster sugar, to taste 1tbsp flour A little water Sunflower oil for frying Powdered cinnamon or fennel for dusting Method Peel the sweet potatoes and boil in water until soft. When ready, drain well. Grate the coconut finely and mix with the caster sugar. Mash the boiled sweet potatoes until no lumps are left. Add the flour and knead well to make a firm dough. If the dough is sticky, add more flour little by little until it is soft, but firm. Mix a tablespoon of flour with a little water to make a sticky glue-like paste. Sprinkle flour on a board. Take some dough and roll out into half a centimetre thick round shape, sprinkling flour as you need to prevent sticking. Take a small bowl or biscuit cutter 5 cm in diameter and cut out circles. Take a dough circle and put a teaspoon of coconut mixture in the centre. Apply flour glue paste around the outer edge of the circle and fold into half, making a half-moon shape. Press gently around the edges with the back of a fork. Repeat process to make about 75 patties. On a lightly floured tray, arrange the patties as you make them. Heat the oil in a pan for deep frying. When hot, fry a few patties at a time until golden brown. When ready, spoon out the patties and drain any extra oil on kitchen paper or napkin. Leave to cool and sprinkle powdered cinnamon or fennel. The patties can be enjoyed hot or cold. n Photos: Writer