Sweet Potato Latkes With Wilted Fenugreek Greens

• 2 medium sized Sweet potatoes / Yams, peeled and shredded
• 1 bunch fresh fenugreek greens (Methi)
• 2 tablespoons tomato powder OR 1 tablespoon tomato paste
• 2 tablespoons olive oil + extra for Pan frying
• 1 teaspoon bishops weed (Ajwain)
• 4 tablespoons garbanzo/chickpea flour
• Juice of 1/2 lemon

1. Heat 2 tablespoons of oil and add the bishops weed once the oil gets shimmery hot (The same way that Cumin is tempered in other Indian dishes). Once the seeds 'pop' and emit their characteristic thyme-like aroma, toss in the fenugreek leaves along with the tomato powder /paste. Season with Salt and Paprika, and allow to cook at low heat until the leaves completely wilt. Set aside while you prep the sweet potatoes.
2. Combine the shredded sweet potatoes with the wilted fenugreek greens and lemon juice and toss to disperse throughout.
3. Sprinkle in the Garbanzo flour so that it coats the mixture enough to bring it together into a mass. Taste and adjust for seasoning with salt and paprika. Divide into 8 - 9 portions. Heat a cast iron skillet and add about a tablespoon or two of oil per latke. Pat each portion of the sweet potato/ fenugreek mix into a disk and gently place it into the hot pan (I prefer to cook not more than three at a time). Cook each side at a medium heat for about 5-6 minutes on each side until the sides are cooked and crisped up. transfer onto a tray lined with kitchen paper to absorb any excess oil.rnrnServe hot with any sweet or tangy chutney of your choice or with plain Labneh as I did.

fenugreek greens, tomato powder, olive oil , bishops weed, garbanzochickpea flour, lemon

Taken from food52.com/recipes/32569-sweet-potato-latkes-with-wilted-fenugreek-greens (may not work)