• This is essentially a North African recipe given a Soweto twist with the addition of the sweet potato and chakala! Enjoy these crispy, flavourful sweet potato and chickpea fritters as a delicious and nutritious snack or meal!

    Sweet potato and chickpea fritters

    Serves: 6
    Cooking Time: 20 mins

    Ingredients

    • 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

    Instructions

    1

    Cook the sweet potato in boiling water until soft, about 10 minutes. Drain and set aside.

    2

    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.

    3

    Roll the fritters into balls and flatten with your hand.

    4

    Heat the oil in a frying pan and shallow-fry the fritters until cooked through and golden, about 3 minutes on each side.

    5

    Drain on paper towel. Garnish with coriander leaves and serve with chakalaka while still hot.

    Notes

    To drink: Match this with Klein Steenberg Rosé 2008, which has upfront strawberries and a floral nose with a bonedry finish.

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