Step 1

Preheat the oven to 200°C. 

Step 2

Wash your sweetpotatoes, pierce each sweetpotato several times with a fork, and place them on a baking tray. 

Step 3

Bake for about 60 minutes until soft.

Step 4

Remove from the oven and allow to cool slightly.

Step 5

Peel off the skins, then mash the sweetpotato flesh with a fork or masher.

Step 6

In a small pan, melt the butter over low heat.

Step 7

Add the chopped garlic, cumin, and chilli powder.

Step 8

Gently cook for 3 minutes, stirring often, until fragrant.

Step 9

Transfer the spiced butter mixture into a bowl with the purple sweetpotato mash.

Step 10

Add the eggs, chickpea, corn, and plain flour, and salt, then mix well.

Step 11

Using your hands, shape the mixture around sticks into kofta shapes.

Step 12

Pan-fry over medium heat with vegetable oil until browned on all sides.

Step 13

Serve with saffron rice and mint yoghurt sauce.