Chickpea & Sweet Potato Fritters with Cumin Spiked Caramelised Onion & Garlic Yoghurt


Goooood morning - hmm another vego recipe today, but fear not there will be some meaty and some sweety stuff coming soon! Sweety not sweaty, please don't read that wrong. In the meantime these fritters are great for breakfast, lunch or dinner - wholesome and delicious with sweet kumara, earthy chickpeas, a bit of spicy grunt from curry, cumin and turmeric and freshness from the coriander and watercress. The best bit though is combining them with the cumin spiked caramelised onion and some cool, garlicky yoghurt! Every mouthful is flavour-packed :)

Not much else to report at the mo...I am flat out with work, which is great, although I must say a day off soon would be rather nice! This week there are so many things in my head with deadlines swirling (I kid you not) for Fairfax newspapers, Cuisine and Dish magazine's Christmas issues, one other l'il Cuisine shot, the Dish website and a wee sponsorship collab. So...breathing is good! Pog is having a few days reprieve from his non-stop commitments of uni 3 days: work 4 days per week (that man works so hard) with a uni break, and Hoob is playing bball, going to uni and I suspect having an internal freakout about those distant-but-looming end-of-year exams. And Dougie smells (scabby-back-skin-condition - gross) and Maggie keeps peeing on the carpet (those are the dogs in case you were wondering), so all pretty normal. Best I get to it - I have a giant pot of home made chicken soup bubbling away on the stove for an unwell friend which needs attention...

1 large red or orange kumara (approximately 450g)
1 x 400g tin chickpeas, drained
¼ cup fresh coriander leaves
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon curry powder
1 size 6 egg, lightly whisked
1/3 cup plain flour
3 tablespoons coconut oil
1 ½ cups watercress
1 tablespoon olive oil
1 tablespoon cider vinegar
½ cup coriander leaves

Preheat the oven to 180˚C. Peel the kumara and wrap it well in tinfoil. Bake for 50-55 minutes until the centre can be easily pierced with a small sharp knife, then leave to cool for a few minutes. Chop the kumara roughly and put it in a large bowl. Mash with a potato masher. In a food processor whiz the chickpeas, spices, egg and flour then add them to the kumara, season with salt and pepper and mix to combine. Leave the mixture to sit in the fridge for half an hour, then form into 8 even sized patties. Place on a baking tray lined with baking paper and chill for half an hour before cooking. To cook, heat the coconut oil in a large frying pan and fry the patties for 2-3 minutes each side. Drain on paper towels. Toss the watercress and coriander with the oil and vinegar. Serve the fritters with a little dressed watercress, spiced onions and yoghurt garlic.

2 tablespoons olive oil
1 teaspoon cumin seeds
2 red onions, finely sliced
2 teaspoons runny honey
1-2 teaspoons red wine vinegar (to taste)

Heat the oil in a medium saucepan and add the cumin seeds. Add the onions and season well with salt and pepper. Add the honey, stir to combine and cook over a medium heat, stirring occasionally for 35 minutes. Add the vinegar, cook a further 5 minutes then remove from the heat. Cool and stir in an airtight container in the fridge.
1 cup natural yoghurt
1 small clove garlic, crushed

Mix the yoghurt and garlic and leave to sit in the fridge for half an hour before serving.


  1. Yum - these look d-lish!

  2. Sounds divine and looks even better! These fritters are something I've got to try!

  3. Oooooo I've popped this on the menu for next week in our house! yum! can't wait to try