This recipe was inspired by a vegetarian meal I had in a quaint old pub in Abbotsford,
Melbourne, many years ago, and I still love making them. You can replace the
mashed sweet potato with potato, use whatever vegetables you fancy, and have them
with or without chickpeas, but you really do need the right blend of spices!
2 tbsp oil
1 tbsp grated ginger
2 garlic cloves, crushed
1 tbsp Spice Fusion African Vegie Curry blend
½ cup each of corn and peas (frozen or fresh) and finely diced carrot & red capsicum
1 x 400g can chickpeas, drained and rinsed well
1 cup chopped parsley or coriander leaves
Salt and black pepper to taste
800g orange sweet potato (or a mixture of sweet potato and potato) peeled,
boiled, mashed & cooled)
olive oil spray
Preheat oven to 180°C.
Heat oil in a saucepan or skillet; add garlic, ginger and African Vegie Curry and
cook for about a minute.
Add corn, peas, carrot and capsicum and cook 5 minutes, stirring occasionally.
Remove from stove and set aside to cool.
Combine cold mashed sweet potato, vegetable mixture, chickpeas, parsley or coriander
and salt and pepper to taste.
With wet hands, shape mixture into balls (large or small) and place on greased or baking
paper-lined oven tray/s.
Spray with olive oil spray and bake for 15 minutes or until crisp.
Cool slightly, then gently remove from trays.
Serve with chilli jam or sweet chilli sauce if desired.
