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Sweet potato koftas

Serves: 6
Prep: 15
Cook: 25

    Great for entree platters and relaxed social dining or entertaining, koftas are high in protein and fibre and bursting with flavour.


    • 400g sweet potato (kumara), peeled and diced (200g cooked sweet potato).
    • 240g can chickpeas, drained and rinsed
    • 1 small red onion, diced
    • 2 cloves garlic, chopped
    • 3 tsp fresh ginger, grated
    • 2 tsp cumin seeds
    • 2 tbs lemon juice
    • ¼ cup soy flour
    • ½ cup fresh peas
    • 2 tbs plain white flour
    • 2 tbs canola oil
    • 1 lebanese cucumber or ½ telegraph cucumber
    • 4 large wholemeal pita bread rounds, cut into quarters
    • ¼ cup tahini
    • ¼ cup plain yoghurt, low-fat
    • 1 cup fresh mint leaves


    1. Cook the sweet potato (kumara) in boiling water for 10 minutes, or until tender. Drain. Blend in a food processor with the chickpeas, onion, garlic, ginger, cumin and lemon juice until smooth. Add the soy flour and process until combined. Stir in the peas.
    2. Roll individual tsp of the mixture into balls, then flatten with your hand. Dip into the flour, shaking off any excess. Heat the oil in a non-stick frying pan. Add the koftas in batches and cook over medium heat for 3 minutes each side, or until golden brown. Drain well on crumpled paper towels.
    3. Using a vegetable peeler, cut the cucumber into ribbons. Serve the koftas with the pita bread, tahini, yoghurt, mint and cucumber.

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