Recipe Cook Time
|:||1 Hour 20 Minutes|
Scrub, wash and pat dry the root vegetables.
Season with a little salt, pepper and olive oil.
Bake the yam, sweet potatoes and the potatoes for 35 minutes wrapped in aluminum foil in the oven.
The yam might take a little longer.
Mash the sweet potato, yam and potato with a fork or a masher.
Add a little salt, garam masala powder, cumin powder, dried pomegranate powder, chopped
onions, minced ginger, chopped green chilies, coriander leaves, olive oil and bread crumbs.
Give it a little mix and add the cornstarch.
Refrigerate for a few minutes.
Shape as desired, and pan fry with olive oil using a non stick pan.
Cook to a golden brown on both sides.
Serve with chutney of your choice.