Prep 25 mins
Cook 10 mins
This is served as a starter in a 4 star hotel in Soweto. This hotel succeeds in combining international sophistication with traditional African foods. It is originally a recipe from North Africa. The hotel serves it in fine-dining fashion as a starter, garnished with cilantro and chakalaka. (Soweto is the sprawling African township on the edge of Johannesburg. Chakalaka, which we usually buy canned, is a combo of tomatoes, green hot peppers and spices. Use a hot Mexican-type salsa instead). Recipe from Food & Home, Aug 2008.
- 14 ounces sweet potatoes, peeled and chopped (400 g)
- 8 ounces chickpeas, cooked and drained (or use a can (240 g)
- 1 small onion, finely chopped
- 1 -2 garlic clove, finely chopped
- 1 tablespoon cilantro, finely chopped (known as coriander leaves here)
- 1 teaspoon cumin, ground
- 2 tablespoons lemon juice (30 ml)
- 3 1⁄2 ounces flour (100 g)
- fresh ground black pepper
- 4 tablespoons oil, for shallow-frying
- Cook the sweet potato until soft, about 10 - 15 minutes, then drain.
- In a bowl, combine the sweet potato, chickpeas, onion, garlic, cilantro, cumin, lemon juice and about 1/2 teaspoon salt. Mix to a paste.
- Sprinkle flour over little by little, and work into the paste. Add black pepper to taste.
- Roll the fritters into balls in your palm (small balls), then flatten them.
- Heat the oil in a frying pan. Shallow-fry the fritters until cooked through and golden, about 3 - 4 minutes on each side.
- Drain on paper towels. Serve hot, on warmed plates, with a garnish of cilantro and chakalaka or hot salsa.
This was sooooo very good! Very easy to make. I increased the recipe to 10 servings and I had difficulty getting it to the consistency of being able to roll it in my hand. It was like trying to roll mashed potatoes. I added a lot more flour and still couldn't get it to roll in my hand. Next time I will not add any more flour and just plop it in the pan. I made a Peri Peri sauce to go with it. They were gobbled up in seconds.