Sweet potato onion bhaji breads..

 Following on from making Kellie’s onion bhaji potato scones, my next experiment was a sweet potato version..what’s better than caremalised red onions and mashed sweet potato? Such a perfect marriage of flavours. These worked really well, and just as nice the next day warmed through 😉 

Sweet potato spiced onion cakes

Ingredients 

1 very large sweet potato, roasted and cooled 

4 red onions, peeled and chopped

2-3 tbsp coconut oil 

1/2 tsp ground turmeric

1 tsp ground roasted cumin

1/2 tsp ground roasted caraway 

1 tsp ground ginger

2 tsp garlic powder

2 tbsp onion powder 

2 tsp amchoor powder

Flour of your choice, as much as needed, I used Kamut/Khorason flour

Method 

Heat the coconut oil in a large saucepan over a medium heat 

Add the onions and cook until they start to soften 

Add the spices and continue to cook for 30-45 minutes over a low heat until they get really soft and caremalised 

Preheat the oven to 200C (180C fan) 

Remove the skin from the sweet potato and mix the cooked flesh with the onion mixture 

Mix enough flour into the sweet potato mixture until it creates a dough

Take small handfuls of the dough and form it into balls

Line a large baking tray with parchment paper or spray oil over the surface

Press each ball into a flat round onto the tray

Bake for 10 minutes then turn them over and bake for another 5 minutes 

Serve!

  
I enjoyed them with my fava bean dip with my pastesensation – this time made in a blender so that the ingredients were chopped finer than previously and made with my own oven roasted tomatoes and a tablespoon of tomato purée, instead of all tomato purée as previously, plus extra tahini..Hence the spoon!! 

  
  A whole great huge amount of flavour!! 

Enjoy your Sunday xx