Sweet Potato and Vegetable Tikki (burger) with Sorghum

Course: Lunch (Light) or Snacks

Preparat time: 25 minutes

Cooking time: 20 minutes

Total minutes: 45 minutes

Serve: 4 

Ingredients Needed:

• 2 Sweet potatoes, boiled, peeled and mashed or can be cut into small pieces
• 4 tbsp sorghum or millet flour: 2 serving spoons (both flour are beneficial for daibetic)
• 2 medium carrots, grated
• 2 courgette, grated
• 1 large onion, grated or cut into small pieces
• 2” ginger, grated
• ¼ unwaxed lemon rind, cut into small pieces or grated
• 4 sprigs of parsley, cut into small pieces
• 1 tsp fine rock salt, more can be added more as per the taste
• ¾ tsp turmeric powder
•  ½ tsp cumin seed, finely ground
• 1 tsp coriander seeds, finely ground
• 1 tsp sesame seeds
• 1 small green chili, cut into small pieces ( optional)
• 3 tbsp of coconut oil or any other oil for frying

Method:

1. Add all the ingredients except oil in a large bowl and combine. If hands are used for mixing, all the ingredients will be thoroughly combined.
2. the ingredients in a large bowl and combine. If hands are used for mixing, all the ingredients will be thoroughly combined.
3. Take a heavy bottom pan and keep on medium heat. I use a heavy bottom steel pan. Add ½ tablespoon oil and wait until it gets hot.
4. Take two tablespoon from the mixture and flatten as a burgerdisk in the palm of your hand and put it in the pan. Depending on the size of the pan, you can put two or three at one time. After a couple of minutes, it should be turned to the other side with a flat and sharp spatula. These should be turned two to three times until both sides turn into brownish colour to your liking. As the mixture is very soft, special attention needs to be taken when turning.
5. 8 to 10 tikkis can be made with this mixture. These numbers can differ according to the size of the mixture used for each.

Special note:

• Tikkis are eaten with salad, yogurt or chutney.