Updated: Jun 6, 2021
This is a sweet and sour / salty dish that has absolutely no sugar in it what so ever!
The sweetness comes purely from the sweet potatoes.
It's an acquired taste as this dish is normally made with potatoes. Nevertheless my lot are ones for tasting different flavours and liked it, however if you don't want to make it with sweet potato then you just need substitute it for potatoes instead, as that's the only difference with this recipe.
1 onion (medium sized)
1/2 cup Oil (vegetable oil)
2 cloves garlic
4 medium sized sweet potatoes – pealed, washed and chopped)
250kg of minced lamb
2 tsp salt
1/2 tsp ground pepper
1/4 tsp ground saffron
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ground coriander (optional)
1/4 tsp ground cumin (optional)
Finely chop the onion and fry in 5 tablespoons of hot oil until golden brown.
Add the turmeric and fry for another 30 seconds mixing the turmeric well into the fried onions.
Add the minced lamb and thoroughly fry until brown.
Lower the heat and add the rest of the dry spices plus 1 tsp salt.
Cover the top and let it simmer for 20 minutes until completely cooked.
In a separate medium sized saucepan add your pealed, washed and chopped sweet potatoes.
Add 2 / 3 cups of cold water, 1 tsp salt and 2 tbsp of oil.
Bring the water to the boil and allow the sweet potatoes to cook right through.
Once cooked sieve the potatoes in a colander.
Add the sweet potatoes to the lamb and smash until reasonably smooth and mixed well with the minced lamb.
Crush two garlic cloves and mix well.
Add 5 to 8 large tbsp of oil in a large frying pan.
Place over a high heat and allow the oil to heat up.
Reduce the heat add the potato and lamb mix to the frying pan and spread neatly to cover the whole of the pan.
Increase the heat slightly and allow the potato base to turn crispy. (if you’ve put enough oil for frying your potato and lamb cake won’t stick to the frying pan, if you’re using a bigger pan make sure you use more oil).
After 15 minutes check to see if the base has turned crispy golden brown by using a spatula to pick up the corners to check the base of the cake.
If it’s not turned crispy and golden brown give it a couple more minutes and then check until satisfied.
Now for the flipping over!
Once the base of your cake has turned golden brown you will need to do the same for the top by flipping it over.
For this you will need to remove the frying pan from the heat and place a large enough flat plate over the frying pan. Ensure you keep the pan at arms length away from you and no one is around you especially kids.
Now with baking gloves on, hold the plate tightly over the frying pan and quickly turn the frying pan over so that the plate is now under it. Gently lift the frying pan up to hopefully leave you with the golden brown sweet potato and lamb cake.
Place 5 to 8 tablespoons of oil in the frying pan and put back on medium heat.
Pick the plate up and gently shuffle the sweet potato and lamb cake back into the frying pan.
Don’t worry if a piece breaks you can push it all together in the pan.
Carry out the same steps in frying.
Once golden brown remove from the heat and place on a large plate.
This dish can be eaten both hot and cold. I enjoyed it warm with salad.