Spicy Sweet Potato Patties

Adapted from Hollyhock Cooks, by the Hollyhock Cooks (New Society
Publishers, 2003).

1/2 teaspoon whole cumin seeds
4 eggs
5 cups grated sweet potato
1 cup grated onion
3/4 cup chopped fresh cilantro
3 teaspoon s diced fresh red chili or 1 teaspoon ground
1 teaspoon salt
1 teaspoon pepper

In a small frying pan, toast the cumin seeds until just brown. In a
medium mixing bowl, whip the eggs, then mix in remaining ingredients,
including the toasted cumin seeds. Heat a large, heavy-bottomed skillet
and oil lightly. Drop batter by spoonsful into the pan and cook slowly on
each side until cakes are very golden, about 25 minutes. Keep warm under a
tea towel while cooking the remaining cakes.

Makes 12 small cakes.


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