Spiced Chickpea Fritters with Wild Rice and Green Yogurt Sauce
Servings: 6 Fritters
Ingredients
Spiced Fritters
- 1 Sweet Potato
- 1 can chickpeas Drained and Rinsed
- 1/4 cup Green Peas
- 1 Red Chilli
- 1 White Onion
- 1 tsp Turmeric
- 1 tbsp Garam Masala
- 1 tsp Mustard Seeds
- 1 bunch Fresh Coriander
- pinch Salt
- 1/2 cup (75g) Sesame Seeds
Yoghurt Sauce
- 1 cup (235ml) Soy Yoghurt
- 1 large bunch Fresh Coriander
- 4-5 Mint Leaves
- 1 tbsp Lemon Juice
- Wild Rice
- Pomegranate Seeds
Instructions
Spiced Fritters
- Peel the sweet potato and chop into 1 inch chunks. Boil for 10-15 minutes until cooked. Drain and set aside.
- Meanwhile, add 1 tbsp oil to a large frying pan and add the mustard seeds. Dice the onion and when the mustard seeds start to pop add the onion. Saute for a few minutes until the onion becomes translucent.
- Finely dice the chilli and add this into the pan with the turmeric and the garam masala. Cook for another 2-3 minutes then transfer the whole mixture to a bowl.
- Mash the chickpeas slightly with a fork and add to the onion mixture and mix. Finely chop the coriander and add to the bowl with the peas and a small pinch of salt.
- Mash the sweet potato until it is completely smooth and add to the onion mixture. Mix everything really well until it comes together as one mixture.
- Shape into 6 round patties about 1 inch thick. Roll each one in the sesame seeds so they are coated, then lay on a flat baking sheet lined with parchment paper.
- Bake at 180 Degrees for 20 minutes or until Golden Brown.
Yoghurt Sauce
- While the patties are in the oven make the sauce. Finely chop the coriander, mint leaves and mix with the soy yoghurt and lemon juice. Season with salt and pepper to taste.
- Serve immediately on a bed of wild rice with some pomegranate seeds for extra freshness.
Notes
The fritters will keep in an airtight container in the fridge for up to 4 days.