Name: Curried Sweet Potato Pancakes
Yield: Makes 15 cakes; serves 5
Ingredients: 1 1/2 tablespoons cumin seeds; 1 teaspoon black mustard seeds*; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; Pinch of cayenne pepper; Pinch of fennel seeds; 1 tablespoon minced peeled fresh ginger; 1/4 cup plus 1 tablespoon canola oil; 2 to 3 white onions, chopped (4 cups); 2 1/2 pounds red yams or sweet potatoes, grated (4 cups); 5 tablespoons whole wheat flour; 1 large egg, beaten; 1 1/2 teaspoons kosher salt; 1 cup plain yogurt; 1/2 cup chopped scallions, white and green parts, for garnish

On one of my first trips to India, at a bus stop in Poona, there was a street stand where the vendor was roasting potatoes over charcoal, chopping them, and tossing them with curry spices and crispy onions. He served the mixture wrapped in a piece of newspaper. It was amazing, and it inspired this dish.
There are so many curry spice mixtures from around the world. This recipe employs one of the most common. You can use either yams or sweet potatoes in this recipe.

Cooks' Note

*Black mustard seeds: Small round seeds of the black mustard plant, these are much more pungent than white mustard seeds and used extensively in Indian and other Asian cooking.

Recipe notes

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