Entree: Suriname – Southern Culinary Region – Telo (Savory Javanese-Surinamese fried sweet potato cakes served with spicy peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) sweet potatoes, peeled and grated
- 1 lb (454 g) ground chicken
- 1 medium yellow onion, finely chopped (about 1 cup (150 g))
- 3 cloves garlic, minced (about 3 tsp (9 g))
- 2 tbsp (30 ml) kecap manis or sweet soy sauce
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 large eggs
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (20 g) tapioca starch or cornstarch
- 1/2 cup (30 g) chopped scallions (green onions)
- 2 tbsp (30 ml) vegetable oil for the batter
- 1/4 cup (60 ml) vegetable oil for frying, plus extra as needed
Peanut sauce
- 3/4 cup (180 g) natural peanut butter
- 3/4 cup (180 ml) coconut milk
- 2 tbsp (30 ml) kecap manis or sweet soy sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) brown sugar
- 1 small red chili, finely chopped, or 1 tsp (5 g) sambal oelek (adjust to taste)
- 1/4 cup (60 ml) warm water, plus more to thin if needed
To serve
- Lime wedges
- Fresh cilantro for garnish

Show original ingredient measurements

- 2 lb (900 g) sweet potatoes, peeled and grated
- 1 lb (454 g) ground chicken
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 3 tsp / 9 g)
- 2 tbsp (30 ml) kecap manis or sweet soy sauce
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 large eggs
- 1/2 cup (60 g) all-purpose flour
- 2 tbsp (20 g) tapioca starch or cornstarch
- 1/2 cup (30 g) chopped scallions (green onions)
- 2 tbsp (30 ml) vegetable oil for the batter
- 1/4 cup (60 ml) vegetable oil for frying, plus extra as needed
Peanut sauce
- 3/4 cup (180 g) natural peanut butter
- 3/4 cup (180 ml) coconut milk
- 2 tbsp (30 ml) kecap manis or sweet soy sauce
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) brown sugar
- 1 small red chili, finely chopped, or 1 tsp (5 g) sambal oelek (adjust to taste)
- 1/4 cup (60 ml) warm water, plus more to thin if needed
To serve
- Lime wedges
- Fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, squeeze excess moisture from the grated sweet potato using a clean kitchen towel or fine sieve; discard the liquid and reserve the sweet potato solids.
2. Add ground chicken, chopped onion, minced garlic, kecap manis, ground coriander, turmeric, salt, pepper, eggs, flour, tapioca starch, scallions, and 2 tbsp (30 ml) vegetable oil to the sweet potato solids. Mix thoroughly until evenly combined; the mixture should hold together when pressed. If too wet, add 1–2 tbsp (8–16 g) flour.
3. Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium heat. Form the mixture into 8 patties (about 3–4 oz (85–115 g) each). Fry patties in batches, 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels and keep warm.
4. Meanwhile, make the peanut sauce: whisk peanut butter, coconut milk, kecap manis, lime juice, brown sugar, chopped chili or sambal, and 1/4 cup (60 ml) warm water in a small saucepan over low-medium heat. Cook, stirring, until smooth and warmed through; add more warm water 1 tbsp (15 ml) at a time to reach a pourable consistency. Adjust seasoning.
5. Arrange Telo on a platter, spoon the warm peanut sauce over or serve alongside. Garnish with cilantro and lime wedges. Serve hot as a main with rice or a simple salad.

1. In a large bowl, squeeze excess moisture from the grated sweet potato using a clean kitchen towel or fine sieve; discard the liquid and reserve the sweet potato solids.
2. Add ground chicken, chopped onion, minced garlic, kecap manis, ground coriander, turmeric, salt, pepper, eggs, flour, tapioca starch, scallions, and 2 tbsp (30 ml) vegetable oil to the sweet potato solids. Mix thoroughly until evenly combined; the mixture should hold together when pressed. If too wet, add 1–2 tbsp (8–16 g) flour.
3. Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium heat. Form the mixture into 8 patties (about 3–4 oz / 85–115 g each). Fry patties in batches, 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels and keep warm.
4. Meanwhile, make the peanut sauce: whisk peanut butter, coconut milk, kecap manis, lime juice, brown sugar, chopped chili or sambal, and 1/4 cup (60 ml) warm water in a small saucepan over low-medium heat. Cook, stirring, until smooth and warmed through; add more warm water 1 tbsp at a time to reach a pourable consistency. Adjust seasoning.
5. Arrange Telo on a platter, spoon the warm peanut sauce over or serve alongside. Garnish with cilantro and lime wedges. Serve hot as a main with rice or a simple salad.