Recipes: Kumara & chickpea fritters, cumin spiced onions, and garlic yoghurt
Vegetarianism is becoming ever more popular, and thankfully long gone are the days of thinking you would miss out by choosing not to eat meat.
I often eat vegetarian, and these fritters are one of my favourite breakfast or lunch recipes to serve to friends. The fritters are packed full of flavour – but the best part is the total combination when eaten together, with the slightly sweet, curry spiced, earthy kumara cakes served on peppery watercress, topped with intense honey and cumin infused red onion, and garlicky natural yoghurt. The onions and garlic are also great to bring life to roast lamb (and amazing in sandwiches with leftovers), or even to top a lamb pizza or stirred through spiced couscous.
KUMARA AND CHICKPEA FRITTERS
Preparation: 30 minutes
Cooking time: 55 minutes plus 10 minutes
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
⅓ 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 degrees Celsius.
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.
CUMIN SPICED ONIONS
Makes: 1 ½ cups (approximately)
Preparation: 5 minutes
Cooking time: 46 minutes
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 for a further 5 minutes then remove from the heat.
Cool and store in an airtight container in the fridge.
Makes 1 cup
Preparation: 1 minute
Cooking time: nil
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.
Recipes, food styling, and photography by Sarah Tuck