Ingredients
Original recipe: 12 fritters. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gKumara sweet potato peeled and finely grated
- 480 gCanned chickpeas drained and rinsed
- 80 gOnion finely chopped
- 80 gCertified gluten-free chickpea flour
- 30 mlWater
- 1 tspGround cumin
- ¾ tspSalt
- ¼ tspBlack pepper
- 45 mlNeutral oil
- 30 mlLemon juice
- 15 gFresh coriander chopped
Make it
- Mash chickpeas thoroughly in a bowl, leaving only a few small pieces. Squeeze the grated kumara in a clean towel to remove excess moisture.
- Mix kumara, onion, chickpea flour, water, cumin, salt, pepper and half the coriander into the chickpeas. Press firmly to form a cohesive mixture.
- Shape into 12 patties about 1 cm thick. Heat a portion of the oil in a nonstick skillet over medium-low heat.
- Cook in batches for 5–6 minutes per side, adding the remaining oil as needed, until the centers are hot, the kumara is tender and the flour is cooked through. Turn carefully with a wide spatula.
- Divide among four plates and finish with lemon juice and the remaining coriander.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.