Sweetcorn and sweet potato tikki recipe
 These spicy sweetcorn and sweet potato cakes are really easy to make. They’re a great snack or sandwich filling and very moreish with the fresh herb dip. For this recipe you will need a blender or food processor. 250g/9oz sweet potato, peeled and cut into 2cm/¾in chunks25g/1oz dried white breadcrumbs80g/2¾oz tinned sweetcorn, drained (about half a tin)20g/1¾oz thinly sliced chorizo, finely chopped3 spring onions, trimmed and thinly sliced2 heaped tbsp finely chopped fresh coriander1 red chilli, finely chopped1 tsp garam masala1 lime, finely grated zest, plus extra wedges for serving1 tbsp cornflour, or gram flour4 tsp sunflower oil or rapeseed oil, for frying½ tsp fine sea salt and freshly ground black pepper 250g/9oz sweet potato, peeled and cut into 2cm/¾in chunks 25g/1oz dried white breadcrumbs 80g/2¾oz tinned sweetcorn, drained (about half a tin) 20g/1¾oz thinly sliced chorizo, finely chopped 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 2 spring onions, finely chopped15g/½oz fresh mint leaves15g/½oz fresh coriander leaves½ green chilli, trimmed and roughly chopped½ garlic clove½ tsp flaked sea salt½ tsp caster sugar2 tbsp fresh lime or lemon juice1 tsp sunflower or rapeseed oil 2 spring onions, finely chopped 15g/½oz fresh mint leaves 15g/½oz 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 Method To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes.Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties.Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. 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, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish.Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes. To make the tikkis, put the sweet potato in a medium saucepan and cover with just-boiled water. Boil for 6–8 minutes, or until tender. Drain well, then tip back into the pan. Mash thoroughly with a potato masher then stir in the breadcrumbs and leave to stand for 5 minutes. Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties. Add the sweetcorn, chorizo, spring onions, coriander, chilli, garam masala, lime zest, cornflour, salt and freshly ground black pepper. Stir until thoroughly mixed. Form into nine balls and flatten into patties. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. 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. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. 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, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish. To make the dip, put all the ingredients in a blender or food processor and blend to a purée. Pour into a small dish. Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. Serve the tikkis with the dip and extra lemon or lime wedges for squeezing. Recipe tips Squeeze the sweetcorn in a sieve with the back of a spoon to remove as much of the liquid as possible before mashing. This will help the tikkis hold together.