Method

1. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the centre, and then allow it cool as you cook the next one.
2. Bring a pot of water to the boil and place in the corn cobs.
3. When the sweet potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl. When the corn in ready, slice off the cob.
4. Place the spring onions, half the coriander, corn kernels, salt, cumin, and cayenne pepper in bowl with the cooked sweet potatoes. Stir until well combined. Adjust seasoning to taste.
5. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
6. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, garlic and the remaining coriander leaves. Stir until combined and then refrigerate until ready to serve.
7. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium pan. Heat the oil over medium-high heat
8. Shape the sweet potato mixture into small patties (about 2-3 tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the pan as needed.