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Ingredients

How to make it

  • In a small frying pan, toast the cumin seeds until just brown.
  • In a mixing bowl, whip the eggs, then mix in remaining ingredients,
  • including the toasted cumin seeds.
  • Heat a large, heavy-bottomed skillet and oil lightly. ( teflon pan is great foe this )
  • Drop batter by spoonsful into the pan and cook slowly on
  • each side until cakes are very golden, about 25 minutes.
  • Keep warm under a tea towel while cooking the remaining cakes.
  • Makes 12 small cakes.

Reviews & Comments 5

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    " It was excellent "
    momo_55grandma ate it and said...
    Thats me sweet potatoe lover yeah great tasty recipe high5 thanks
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    " It was excellent "
    lasaf ate it and said...
    I will have to try these soon. I ODed on sweet potatoes around Thanksgiving. Nobody else here eats them and I ate all the leftovers. I think my skin turned orange. This recipe makes me want to fall off the sweet potato wagon.-Lori
    Was this review helpful? Yes Flag
    " It was excellent "
    markeverett ate it and said...
    I wish I could get my husband to eat sweet potatoes! I will have to make these while I'm living on my own in Japan!
    Great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    lacrenshaw ate it and said...
    Is there a line forming to get a couple of these, midge? GREAT! My ^5 and thanks..
    L
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    " It was excellent "
    juels ate it and said...
    This sounds fantastic! Love the burst of flavors here! Definitely a keeper, thanks!
    Was this review helpful? Yes Flag

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