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Mauritian Sweet Potato Cakes
Gâteau Patate
These delightful sweet potato cakes are a popular Mauritian street food and snack, perfect with tea. They feature a soft, slightly chewy dough made from mashed sweet potato, filled with a sweet coconut mixture, and deep-fried until golden brown.
🧂 Ингредиенты
- 1 kg Sweet potatoes(peeled and boiled until tender)
- 250 g All-purpose flour(plus more for dusting)
- 250 g Grated coconut(fresh or desiccated)
- 250 g White sugar
- 2 pods Cardamom pods(seeds crushed (optional, for filling))
- 500 ml Vegetable oil(for deep frying)
👨🍳 Инструкции
- 1
Mash the boiled and peeled sweet potatoes until smooth. Allow to cool slightly.
💡 Профессиональные советы: Ensure the sweet potatoes are well-drained after boiling to avoid a watery dough. - 2
Gradually add the flour to the mashed sweet potato, mixing until a soft, slightly sticky dough forms. Add a little more flour if the dough is too wet to handle, but it should remain pliable.
💡 Профессиональные советы: The dough consistency is key; it should be soft but manageable. - 3
In a separate bowl, mix the grated coconut with the white sugar and crushed cardamom seeds (if using).
- 4
Lightly flour your hands and a clean surface. Take a portion of the sweet potato dough, flatten it into a disc, and place about a tablespoon of the coconut filling in the center.
- 5
Carefully fold the dough over the filling to create a semi-circle or a sealed pouch. Press the edges firmly to seal, ensuring no filling leaks out during frying. You can use the back of a fork to crimp the edges.
💡 Профессиональные советы: Ensure the edges are well-sealed to prevent the filling from escaping. - 6
Heat the vegetable oil in a deep pan or wok over medium heat. Carefully place the prepared sweet potato cakes into the hot oil, ensuring not to overcrowd the pan.
💡 Профессиональные советы: Maintain a medium heat to ensure the cakes cook through without burning. - 7
Deep-fry the cakes until they are golden brown on both sides. This usually takes about 3-5 minutes per side.
⏱️ 6-10 minutes per batch - 8
Remove the fried cakes from the oil and place them on paper towels to drain any excess oil. Serve warm.
💡 Профессиональные советы: These are best enjoyed fresh but can be stored in an airtight container for a couple of days.
💡 Профессиональные советы
- ✓Using sweet potatoes with a slightly drier texture can make the dough easier to handle.
- ✓For a more intense coconut flavor, lightly toast the grated coconut before mixing with sugar.
- ✓Cardamom adds a lovely aromatic note, but it can be omitted if preferred.
✨ Идеи для вариаций
Вдохновение для вашей собственной версии этого рецепта
- Some recipes add a pinch of salt to the sweet potato dough for balance.
- Raisins can be added to the coconut filling for extra sweetness and texture.