RECIPE OVERVIEW
These fritters are super easy to prep and ideal for lunch.
Ingredients Add to Shopping List
Serves: 9 people
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-
400 g Chickpeas
drained and rinsed -
2 tsp Cumin Seeds
-
150 g Frozen Peas
thawed -
2 cloves Garlic
finely chopped -
0.5 tsp Ground Black Pepper
-
1 tsp Ground Cumin
-
0.5 - Lemon
juice only -
3 tbsp Olive Oil
-
1 - Red Chilli
deseeded and finely chopped -
1 - Red Onion
finely chopped -
1 tsp Salt
-
1 tbsp Soy Sauce
-
0.5 tsp SuperValu Smoked Paprika
-
1 kg Sweet Potatoes
cut into small cubes
For the batter
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2 tbsp Ground Flaxseeds
-
100 g Plain Flour
-
200 ml Water
Method
*To make it gluten free simply use gram flour instead of white flour
- Preheat the oven to 180°C/gas mark 4.
- Put the sweet potato cubes on a baking tray, toss with 1 tablespoon of the oil and roast in the oven for 30 minutes, until soft. Transfer to a large bowl with the rest of the ingredients except the peas and oil. Using a potato masher, mash everything together until well mixed. Add the peas and gently mix, trying to keep them whole for colour and texture. Roll into 18 balls and flatten slightly.
- To make the batter, sieve the flour into a small bowl and mix with the water, ground flaxseeds and a pinch of salt and pepper until smooth. Leave to sit for 5 minutes to thicken.
- Heat the remaining 2 tablespoons of oil in a large frying pan. Dip each fritter into the batter until well coated, shaking off any excess. Working in batches, add the fritters to the pan and fry in the hot oil for 1 to 2 minutes on each side, until cooked through and crispy. Alternatively, you could bake the fritters on a greased baking tray in the oven at 180°C/gas mark 4 for 20 minutes, turning them over halfway through.
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