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
- 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
Cook the sweet potato in boiling water until soft, about 10 minutes. Drain and set aside.
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.
Roll the fritters into balls and flatten with your hand.
Heat the oil in a frying pan and shallow-fry the fritters until cooked through and golden, about 3 minutes on each side.
Drain on paper towel. Garnish with coriander leaves and serve with chakalaka while still hot.
To drink: Match this with Klein Steenberg Rosé 2008, which has upfront strawberries and a floral nose with a bonedry finish.