- 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
Sweet potato koftas
Serves: 6
Prep: 15
Cook: 25
Ingredients
Method
- 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.
- 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.
- 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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