Indian-spiced Swede Cakes


Prep time: 
30 minutes


Perfect with lime wedges, an herby yoghurt, raita or chutney. Delicious as a light lunch with salad, as a starter or a party nibble.


  • 1 swede, peeled and diced
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoon ground cumin
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground ginger
  • 2 teaspoon turmeric
  • pinch of chili powder
  • 2 tablespoon parsley or coriander, finely chopped
  • 2 cup breadcrumbs


  1. Cook the swede in simmering, salted water till mashable, about 20 mins.
  2. Meanwhile, fry the onions in butter or olive oil till soft.
  3. Towards the end of cooking, add the spices and garlic and cook for a few mins more.
  4. Drain the swede. Let it steam for a bit. Mix it with the onion and spice mix.
  5. Mash until smooth. Season with salt, fold in the herbs. Taste a pinch of the mix and add to it as needed to rev up the spices. 
  6. Form into golf ball-sized chunks. If too wet, add breadcrumbs and mix till it’s easy to shape. Spread remaining breadcrumbs in a shallow dish. Roll the balls in the breadcrumbs to coat. Press them into flat cakes.
  7. To cook, either shallow fry in oil till golden on each side, or coat them in oil and bake in an pre-heated, oiled tray in a hot oven (about 180°C/Gas 4) till crispy.


Photo Credit: Jonny Hughes @jonny2love
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