Zesty Potato Balls

• 1kg sweet potato (kumera)
• 3 tsp salt
• 3cm piece ginger, peeled and grated
• 1 red chilli, chopped
• 4 tbsp lemon juice
• 1/2 cup coriander, chopped
• Sunflower oil for frying
• 2 cups buckwheat flower
• 1/2 tsp salt
• large pinch Hing
• 1/2 teaspoon cayenne pepper
• 1 cup water, extra if needed
• 1 cup cashews, soaked
• 1 lime, juiced
• 1/2 bunch coriander
• 2 tsp cayenne pepper
• Pinch salt
• water

1. Peel, chop and steam potatoes.
2. Add salt whilst steaming.
3. Process ginger, chilli, lemon juice and coriander.
4. Mash potatoes with the ginger mixture.
5. Sift buckwheat flour into a large bowl.
6. Stir in salt, hing and cayenne pepper.
7. Slowly add water, whisking to remove any lumps.ndd more water if needed.natter should be like a thick cream.
8. Heat the oil on a high heat.
9. Roll potato mixture into small ping pong sized balls and then flatten to 1 cm thick discs.nse a spoon to dip the balls into the batter. nry, in batches, until golden on one side and flip over and fry the other side.
10. Drain on paper towel.
11. Serve with sauce
12. To make sauce:noak cashewsnlend cashews, lime, coriander, cayenne pepper salt togetherndd water as needed to make a sauce consistency.

sweet potato, salt, ginger, red chilli, lemon juice, coriander, sunflower oil, buckwheat flower, salt, cayenne pepper, water, cashews, lime, coriander, cayenne pepper, salt, water

Taken from www.yummly.com/recipe/Zesty-Potato-Balls-1840347 (may not work)