Equipment
- 1 Steamer pot
- 1 Potato masher
- 1 Large bowl
- 1 Large frypan
Ingredients
Sweet potato
- 400 g sweet Potato
- ¼ cup / 60 ml milk
Fritters
- 4 cloves garlic
- 400 g chickpeas
- 1 tbsp Garam Marsala
- 1 cube vegetable stock
- ½ cup / 30 g panko breadcrumbs or gluten-free breadcrumbs
- 2 tbsp / 26 g flour or gluten-free flour
- 1 tbsp / 15 ml olive oil
Salad
- 1 cucumber
- 1 carrot
- 2 cups / 160 g mixed leaves salad
- 1 tbsp / 15 ml apple cider vinegar
- 1 tbsp / 15 ml olive oil
Sweet chilli cream
- ½ cup / 125 g sour cream
- 2 tbsp / 40 g sweet chilli sauce
Instructions
Cook sweet potato
- Bring a steamer pot of water to boil. Peel and dice 400 g sweet Potato. Cook sweet potato for 12-15 minutes, until tender. Drain water and transfer the sweet potato into the empty pot. Add ¼ cup milk , season with salt and pepper, then mash until smooth.
Make fitters
- Peel and mince 4 cloves garlic. Drain 400 g chickpeas and add to a large bowl. Mash the chickpeas. Add the garlic, 1 tbsp Garam Marsala, crumble in 1 cube vegetable stock, ½ cup panko breadcrumbs, mashed sweet potato and 2 tbsp flourand mix well to combine. Using a ¼ measuring cup and damp hands, form the mixture into balls, then flatten each ball into a 1cm thick fritter (4 per person). Tip: Add a little more flour if the mixture isn't sticking together or a dash of water if too dry.
Cook fritters
- Heat 1 tbsp olive oil in a large frypan pan over medium heat. Cook fritters (in batches if needed, and add extra oil if needed) until golden, 4-5 minutes on each side. Transfer to a paper towel-lined plate. Tip: Don’t flip before the time is up to ensure your fritter can set.
Make salad
- Meanwhile, slice 1 cucumber into rounds. Peel and julienne 1 carrot. Combine the cucumber, carrot, 2 cups mixed leaves salad, 1 tbsp apple cider vinegar and 1 tbsp olive oil in a large bowl. Season with salt and pepper and toss to coat.
Make sweet chilli cream
- In a small bowl combine ½ cup sour cream and 2 tbsp sweet chilli sauce.
To serve
- Divide veggie curry fitters and mixed greens salad between plates. Serve with sweet chilli cream on the side for dipping the fritters.
Nutrition
Calories: 479kcal | Carbohydrates: 69g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 424mg | Potassium: 926mg | Fiber: 12g | Sugar: 18g | Calcium: 169mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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