makes
10
prep
10 minutes
cook
20 minutes
difficulty
Mid
makes
10
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Festival of Lights
Watch the episode here
G
Watch the episode here
G
Ingredients
- 500 g red sweet potato, peeled and diced (see Note)
- 15 g green cardamom pods (crush pods, remove seeds, grind)
- 80 g brown sugar
- 100 g frozen shredded coconut, thawed
- 180 g plain flour
- canola oil, for deep-frying
Resting time: 10 minutes
Instructions
1. Bring a large saucepan of water to the boil, then boil the diced sweet potato for 15 minutes, or until cooked through. Drain and allow to cool.
2. While the potatoes are cooking, make the filling. Crush the cardamom pods in a mortar and pestle and remove the black seeds. Grind the pods in the mortar to a fine powder, then transfer to a medium bowl with the sugar and defrosted coconut. Mix well to combine, then set aside.
3. In a large bowl, mash the potatoes until very smooth, then gradually add the plain flour, kneading to a smooth dough. You may not require all the flour. Knead the dough for five minutes, then allow to rest for 10 minutes before using.
4. Heat enough oil to deep-fry in a large, heavy-based saucepan to 180˚C. While the oil is heating, divide the prepared dough into two balls, then roll the balls into rectangles, 2 mm thick. Using a cookie cutter, cut 8 cm rounds from the dough. Scraps can be re-rolled and cut into additional rounds.
5. Fill the centre of the dough rounds with 1 tsp coconut filling and use your fingertip to lightly brush the edges of the wrapper with water. Seal to enclose the filling to create half-moon shapes and crimp the edges with a fork.
6. Deep-fry the gato patate for 2-3 minutes, or until golden-brown on both sides. Transfer to a paper towel-lined tray and repeat until the cakes are all cooked. These can be served warm, or cold.
Note
There are many varieties of Australian sweet potatoes available in the supermarket. This recipe refers to the red sweet potatoes (purple-skinned, with white interior flesh), variety names which include Northern Star, Southern Star and Murasaki.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Festival of Lights
