Ingredients for Tikkis

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250g sweet potato, peeled and cut into 2cm/¾in chunks

25g dried white breadcrumbs

80g tinned sweetcorn, drained (about half a tin)

3 spring onions, trimmed and thinly sliced

2 heaped tbsp finely chopped fresh coriander

1 red chilli, finely chopped

1 tsp garam masala

1 lime, finely grated zest, plus extra wedges for serving

1 tbsp cornflour, or gram flour

4 tsp sunflower oil or rapeseed oil, for frying

½ tsp fine sea salt and freshly ground black pepper

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Ingredients for dip

2 spring onions, finely chopped

10g fresh mint leaves

10g fresh coriander leaves

½ green chilli, trimmed and roughly chopped

½ garlic clove

½ tsp flaked sea salt

½ tsp caster sugar

2 tbsp fresh lime or lemon juice

1 tsp sunflower or rapeseed oil

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1. To make the tikkis

2. Put the sweet potato in a medium saucepan and cover with just-boiled water.

3. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan.

4. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes.

5. Add the sweetcorn, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed.

6. Form into nine balls and flatten into patties.

7. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat.

8. Fry the tikkis in two batches for about 3 minutes on each side, or until golden brown, crisp and hot throughout. Add the remaining oil just before the second batch are fried.

   To make the dip

9. Chop all the ingredients or in a food processor and blend to a purée.

10. Pour into a small dish.

11. Serve the tikkis with the dip and extra lemon or lime wedges for squeezing.