Gâteau Patate (Mauritian Sweet Potato Cake)
Gâteau Patate is a beloved Mauritian delicacy, especially popular during Diwali. These sweet, half-moon shaped cakes are made from mashed sweet potato and flour, filled with a fragrant mixture of grated coconut, sugar, and cardamom, then deep-fried to a golden brown.
🧂 Ingredients
- 500 g Sweet potatoes(about 4 medium size, peeled and mashed)
- 180 g All-purpose flour(plus more for dusting)
- 80 g Grated coconut
- 100 g White sugar
- 3 Tbsp Cardamom powder(optional, or from about 15-20 cardamom pods)
- Raisins(optional)
- 5 Tbsp Cold water
- Oil for frying(vegetable or coconut oil)
👨🍳 Instructions
- 1
Prepare the filling: In a bowl, mix the grated coconut, sugar, cardamom powder (if using), raisins (if using), and 5 tablespoons of cold water. Stir well and set aside.
- 2
Prepare the dough: Ensure the mashed sweet potatoes are cooled. Gradually add the all-purpose flour to the mashed sweet potatoes, kneading with your hands until a smooth, soft dough forms. You may need slightly more or less flour depending on the moisture content of the sweet potatoes. Knead for at least 5 minutes.
- 3
Shape the cakes: Divide the dough into 20 equal portions. On a lightly floured surface, flatten each portion into a circle about 2 millimeters thick and 6 centimeters in diameter. You can use a round cutter or a glass for this.
- 4
Fill and seal: Place about a teaspoon of the coconut filling in the center of each dough circle. Moisten the edges of the dough with a little water. Fold each circle in half to form a semi-circle, pressing the edges firmly to seal. Crimp the edges with the tines of a fork for a decorative finish and to ensure a good seal.
- 5
Fry the cakes: Heat oil in a deep skillet or wok over medium heat. Carefully place the filled cakes into the hot oil, being careful not to overcrowd the pan. Fry for about 8-10 minutes, or until they are golden brown on both sides, turning them once.
- 6
Drain and serve: Remove the fried cakes from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Serve warm or at room temperature.
💡 Pro Tips
- ✓For a more intense cardamom flavor, use freshly ground cardamom pods.
- ✓If the dough is too sticky, add a little more flour. If it's too dry, add a tiny bit of water.
- ✓Ensure the oil is at the correct temperature to avoid greasy fritters.
🔄 Variations
- Some recipes omit the cardamom or use vanilla essence instead.
- Baking is an alternative to frying: Preheat oven to 200°C, brush cakes with oil, and bake for about 15 minutes until golden brown.