Sweet Potato And Chickpea Fritters From Soweto - cooking recipe

Ingredients

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)
salt
fresh ground black pepper
4 tablespoons oil, for shallow-frying

Preparation

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.