Chickpea, sweet potato and tahini fritters / Serves 2
- 400g can chickpeas, drained
- 300g sweet potatoes, peeled and cut into small chunks
- 1 tbsp tahini
- 5 spring onions, finely sliced
- 1 red chilli, finely sliced
- 1 tbsp plain flour
- 1 tbsp olive oil
- Sea salt to taste
Fill a saucepan with water and bring to the boil. Add the sweet potatoes then simmer on a medium heat for 10-15 minutes until tender.
Meanwhile, pulse the chickpeas in a food processor (or use a stick blender) until you have a chunky paste. Don't blend it too much - you want some texture in there. Transfer the chickpeas to a large bowl.
Once the sweet potatoes are ready, drain and mash well. Tip into the bowl of chickpeas along with the tahini and chopped spring onion and chilli. Mix well, then season to taste with sea salt. At this point you can put the bowl in the fridge and leave until later/overnight.
When you're ready to heat the fritters, sprinkle the flour onto a large board or work-surface then tip out the fritter mixture. Divide into four balls, rolling each one in the flour, then flatten each ball with the palm of your hand until you have a patty shape.
To heat, add 1 tbsp olive oil to a large frying pan. Fry the fritters over a medium heat for 4-5 minutes on each side, until starting to brown nicely. Serve with vegetables or salad of your choice. This goes particularly well with a yoghurt dressing - with mine I simply mixed soy yoghurt and the juice of one lemon.