This is essentially a North African recipe given a Soweto twist with the addition of the sweet potato and chakala.
Sweet potato and chickpea fritters
Ingredients
- 400g sweet potato, peeled and roughly chopped
- 240g chickpeas, cooked and drained, or tinned
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 15ml (1 tbsp) coriander
- leaves, finely chopped
- 5ml (1 tsp) ground cumin
- 30ml (2 tbsp) lemon juice
- 100ml cake flour
- salt and freshly ground black pepper, to taste
- oil, to shallow-fry
- fresh coriander leaves, to garnish
- chakalaka, to serve
Instructions
1
Cook the sweet potato in boiling water until soft, about 10 minutes. Drain and set aside.
2
Combine the sweet potato, chickpeas, onion, garlic, coriander, cumin and lemon juice and mix into a paste. Fold in the flour and season to taste.
3
Roll the fritters into balls and flatten with your hand.
4
Heat the oil in a frying pan and shallow-fry the fritters until cooked through and golden, about 3 minutes on each side.
5
Drain on paper towel. Garnish with coriander leaves and serve with chakalaka while still hot.
Notes
To drink: Match this with Klein Steenberg Rosé 2008, which has upfront strawberries and a floral nose with a bonedry finish.
