AI-generated image
Gâteau patate
Sweet potato turnovers
Mauritian sweet potato turnovers with coconut and cardamom
Gâteau patate are little half-moon pastries made from mashed sweet potato dough and filled with sweetened grated coconut and cardamom, then fried until golden. They are a teatime treat in Mauritian homes and are sold at markets and fairs, especially around Divali and the end of the year. Chef's tip: use the sweet potatoes while still warm to make the dough; cold mash needs more flour and the gâteaux turn heavy.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb white or orange sweet potatoespeeled and cubed
- 7 oz plain flourplus extra for dusting
- 1 pinch salt
For the filling
- 5 ½ oz freshly grated or desiccated coconutsoaked 10 min if desiccated
- 2 ⅞ oz sugar
- ½ tsp ground cardamom
- 3 tbsp water
To fry
- 2 cups vegetable oil for frying
Shop this recipe on Amazon
What you'll need
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Boil 1 ⅛ lb white or orange sweet potatoes for 12–15 minutes until soft. Drain very well and mash smoothly while hot.
15 minStep 2: Cook 5 ½ oz freshly grated or desiccated coconut, 2 ⅞ oz sugar, ½ tsp ground cardamom and 3 tbsp water in a pan over a low heat for 5 minutes, stirring, until sticky and dry. Cool.
5 minStep 3: Mix 7 oz plain flour and 1 pinch salt into the warm mash and knead lightly into a soft dough that does not stick to your hands; add a little flour only if needed.
Step 4: On a floured surface, roll out to 4 mm thick and cut 8 cm circles. Put a teaspoon of filling on each, fold into half-moons and press the edges with a fork to seal.
Step 5: Heat 2 cups vegetable oil for frying to 350°F and fry in batches for 3–4 minutes, turning, until golden-brown. Common mistake: overfilling — the coconut leaks and burns in the oil. Drain on kitchen paper.
15 minStep 6: Eat warm or at room temperature with tea.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 4 g
- Carbs
- 44 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gâteau patate take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of white or orange sweet potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
MathiaMoong and urad dal wafers
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.