Indian-spiced Swede Cakes


SourceRachel de Thample
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Indian-spiced Swede Cakes


swede (peeled and diced)
onion (finely chopped)
1 T
olive oil
2 clv
garlic (finely chopped)
2 t
ground cumin
1 T
mustard seeds
1 t
ground ginger
2 t
1 pn
chili powder
2 T
parsley or coriander (finely chopped)
2 c


Cook the swede in simmering, salted water till mashable, about 20 mins. Meanwhile, fry the onions in butter or olive oil till soft. Towards the end of cooking, add the spices and garlic and cook for a few mins more. Drain the swede. Let it steam for a bit. Mix it with the onion and spice mix. Mash. Season with salt, fold in the herbs. Taste a pinch of the mix and add rev up the spices, if needed. 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. 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 crisp. Perfect with lime wedges, a herby yoghurt, raita or chutney. Delicious as a light lunch with salad, as a starter or a party nibble.