I've recently replaced plain breadcrumbs with Japanese Panko Breadcrumbs but, for the life of me, could not find the box. Since it was being used as a binding agent, I reached for the jar of tapioca-rice starch instead, which turned out to be a 'happy accident' or serendipitous. The texture it produced was soft, yet 'bouncy', similar to turnip cakes. And this was the second deviation from the original recipe, although I eventually did find and add Panko breadcrumbs.
Serve with your choice of dip such as ketchup. I served it with kasundi, the Bengali substitute for French's mustard.
2 large sweet potatoes
3 small beets
1 egg (optional)
3/4 cup tapioca-rice flour or rice flour
1/4 cup Panko or plain breadcrumbs
2 Tbsp. sour cream
1 tsp. garlic powder
1 jalapeno pepper, minced
2 Tbsp. cilantro, minced
salt and pepper to taste
6 Tbsp. vegetable oil
Sliced jalapeno pepper
- Scrub sweet potatoes and beets.
- Pierce them all over with a fork and wrap each in wax paper.
- Place in microwave, cook for 5 minutes, turn over and cook for another 5 minutes.
- Remove from microwave and set aside to cool.
- Peel skin off and mash sweet potatoes.
- Peel skin off beets, grate and mash along with sweet potatoes and remaining ingredients, except oil.
- Heat oil, shape mixture into chops and shallow fry until golden brown.
- Serve as an appetizer, garnished with sliced onions and jalapeno peppers.