Root Vegetable Tikkis

Method

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.