Veggie curry fritters with mixed greens salad & sweet chilli cream

Servings people

Appliance/Function:

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.

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.

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.

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.

Divide veggie curry fitters and mixed greens salad between plates. Serve with sweet chilli cream on the side for dipping the fritters.