Turban Chopstick’s versatile Mini Bites Kit is transformed into delicious Bombay patties. Served with golden sweet potato wedges, fresh garden salad and complimenting mango chutney.
Serves 4 - 30 mins
Ingredients:
- 800g sweet potatoes
- 3 pack gem lettuces
- 1 lebanese cucumber
- 2 tomatoes
- 80g dessicated coconut
- 1 packet Turban Chopsticks Potato Ricotta Balls Mix
- 1 corn cob
- 1/2 bunch chives
- 165ml coconut milk
- Mango chutney of choice
From your pantry:
oil, salt, pepper, red wine vinegar
oil, salt, pepper, red wine vinegar
This recipe is Gluten-free and Vegan.
Method:
![](https://www.dinnertwist.com.au/img/Blog1548157383186467889.jpg)
1. Set oven to 220ºC. Wedge sweet potatoes and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 25 minutes until golden and cooked through.
![](https://www.dinnertwist.com.au/img/Blog1187636324208909200.jpg)
2. Tear apart lettuce leaves and rinse. Slice cucumber and wedge tomatoes. Toss together. Whisk 1 tbsp vinegar, 1 1/2 tbsp olive oil, salt and pepper bowl. Set aside.
![](https://www.dinnertwist.com.au/img/Blog3420542182120835167.jpg)
3. Combine desiccated coconut, flour mix and corn kernels in a bowl. Slice chives and add to mix. Stir in coconut milk until combined. Use oiled hands to shape into 10 even size patties.
![](https://www.dinnertwist.com.au/img/Blog1019191983243543691.jpg)
4. Heat a large frypan over medium-high heat with 1 tbsp oil. Cook patties for 4-5 minutes each side until golden.
![](https://www.dinnertwist.com.au/img/Blog1909586911994869254.jpg)
5. Divide wedges, salad and bombay patties among plates. Serve with mango chutney for dipping.
![](https://www.dinnertwist.com.au/img/Blog1548157383186467889.jpg)
1. Set oven to 220ºC. Wedge sweet potatoes and toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 25 minutes until golden and cooked through.
![](https://www.dinnertwist.com.au/img/Blog1187636324208909200.jpg)
2. Tear apart lettuce leaves and rinse. Slice cucumber and wedge tomatoes. Toss together. Whisk 1 tbsp vinegar, 1 1/2 tbsp olive oil, salt and pepper bowl. Set aside.
![](https://www.dinnertwist.com.au/img/Blog3420542182120835167.jpg)
3. Combine desiccated coconut, flour mix and corn kernels in a bowl. Slice chives and add to mix. Stir in coconut milk until combined. Use oiled hands to shape into 10 even size patties.
![](https://www.dinnertwist.com.au/img/Blog1019191983243543691.jpg)
4. Heat a large frypan over medium-high heat with 1 tbsp oil. Cook patties for 4-5 minutes each side until golden.
![](https://www.dinnertwist.com.au/img/Blog1909586911994869254.jpg)
5. Divide wedges, salad and bombay patties among plates. Serve with mango chutney for dipping.
Stretch out the sauce with a coconut yoghurt if desired! Use a 1/4 cup measure to help shape the patties. Uses Turban Chopsticks Potato Ricotta Balls from the Dinner Twist Marketplace.
![](https://www.dinnertwist.com.au/img/Blog160362977984772965.jpg)