Sweet Potato Pancakes With Mango Chutney

Ingredients for sweet potato pancakes:
2 cups cooked sweet potatoes
1/2 cup chickpea flour
1 T garam masala
1 T grated fresh ginger
1 teaspoon salt
1/4 cup chopped fresh cilantro leaves
2 T yogurt
2 T grapeseed oil

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Ingredients for mango chutney:
About 1/4 cup pineapple juice
About 1 1/2 ounces or 3 T chopped red onion
1 T chopped fresh cilantro
1 T chat masala
1/2 teaspoon salt, approximately
5 ounces mango chunks

Preparing the sweet potato pancakes:
Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter.

Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through.

Makes 14 pancakes

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Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.