Sweet potato patties with yogurt dip and Kachumber

Ingredients for 2 servings:

• 150 g Greek yogurt
• n. B. Salt
• some mint leaves
• 1 small garlic clove(s)
• 150 g tomatoes
• 150 g cucumber(s)
• ½ bell pepper(s), green or red, each
• 1 small onion(s)
• 2 tbsp lemon juice
• some salt
• 600 g sweet potatoes, approx.
• 1 bunch of chives or coriander leaves
• 2 tbsp, heaped flour
• 2 tsp garam masala
• 1 piece(s) ginger, freshly grated, approx. 15 g
• n. B. Salt
• ½ tsp chili flakes
• 1 bread roll, stale, alternatively panko flour
• Oil for frying
• 50 g leaf salad (e.g. baby spinach, baby chard and/or arugula)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

vegetarian

Remove the crust from the bread roll, which is best from the day before or two days old, and break it into small crumbs. Place the crumbs on a board and let them dry slightly. Mix the yogurt with salt, crushed garlic, and finely chopped mint, and chill. Prick the sweet potatoes, preferably of the same size and slender, all over with a fork. Wrap each in a sheet of kitchen paper and moisten well. Place the potatoes on a plate and microwave at 800 watts for about 10 minutes, turning once or twice. Meanwhile, dice the tomatoes, cucumber, bell pepper, and onion. Mix with lemon juice, season with salt, and let it sit. Unwrap the sweet potatoes, halve them lengthwise, and let them cool. Scrape the flesh from the skins with a spoon. Mash finely with a fork in a bowl or on a plate. Cut the chives into 2-3 tablespoons, and finely grate the ginger. Add to the mashed potatoes with the remaining ingredients and mix everything well. Divide the dough into about 6 portions with a spoon. Roll the portions into a ball, place them on the breadcrumbs, and shape them into flat patties. Roll the patties in the breadcrumbs and let stand for about 30-60 minutes. This will firm up the patties a bit. Heat the oil in a non-stick pan and fry the patties for about 3-5 minutes on each side, until thoroughly heated and lightly browned. Turn carefully; the patties will still be soft when added to the pan and will not set completely during frying. Arrange on plates with leaf salad, Kashubian cheese, and yogurt dip and serve hot.