Sweetcorn and sweet potato tikki

Name: Sweetcorn and sweet potato tikki
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 250g/9oz sweet potato, peeled and cut into 2cm/¾in chunks; 25g/1oz dried white breadcrumbs; 80g/2¾oz tinned sweetcorn, drained (about half a tin); 20g/1¾oz thinly sliced chorizo, finely chopped; 3 spring onions, trimmed and thinly sliced; 2 heaped tbsp finely chopped fresh coriander; 1 red chilli, finely chopped; 1 tsp garam masala; 1 lime, finely grated zest, plus extra wedges for serving; 1 tbsp cornflour, or gram flour; 4 tsp sunflower oil or rapeseed oil, for frying; ½ tsp fine sea salt and freshly ground black pepper; 2 spring onions, finely chopped; 15g/½oz fresh mint leaves; 15g/½oz fresh coriander leaves; ½ green chilli, trimmed and roughly chopped; ½ garlic clove; ½ tsp flaked sea salt; ½ tsp caster sugar; 2 tbsp fresh lime or lemon juice; 1 tsp sunflower or rapeseed oil

Instructions

Prep:30minCook:30min

These spicy sweetcorn and sweet potato cakes are really easy to make. They’re a great snack or sandwich filling and very moreish with the fresh herb dip. For this recipe you will need a blender or food processor.

Updated at: Fri, 11 Sep 2026 06:37:32 GMT