Sweet potato & carrot pakora fritters-miso aubergines-hummus-tzatziki-recipes-thebrokenoven.com

Sweet potato, carrot pakora, Miso aubergines & hummus
Sweet potato & carrot pakora, miso aubergines with hummus, tzatziki & quick pickled cues’
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One of our favourite veggie recipes

With a few spices – a fusion of different flavours, sides of hummus, some tzatziki, and finished off with some home grown mixed leaves. 🍃😋 If you are looking for a little inspiration, maybe this recipe will give you a gentle nudge to get creating in the kitchen. Enjoy.

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Food photography, purple pot of mixed lettuce, background wooden fence.
#grow you own! Mixed lettuce in a pot. Great for cutting as needed, serving alongside your dishes.

Keeping the pakora fritters reasonably thin, will aid in cooking with the least amount of oil. After grilling the aubergines-pop them back-for a final soak in the marinade, then a quick final finish in the oven.

Sweet potato & carrot pakora fritters, char-grilled miso aubergines, hummus & tzatziki

  • Servings: 4
  • Print

A fusion of different flavours & textures for this dish-and with a little planning head-bringing all the different elements together will be a lot easier.

Pakora fritters.


  • 300g Grated sweet potato & carrot. (you can do this with a box grater)
  • 100g Gram flour
  • ½ x Onion finely chopped.
  • 1 x Tablespoon ginger finely chopped.
  • 2 x Tablespoon lemon juice.
  • 1 X Teaspoon garam masala.
  • 1 x Teaspoon ground cumin.
  • 1 x Teaspoon smoked paprika.
  • 1 x Teaspoon Turmeric.
  • ½ x Teaspoon fenugreek.
  • 1 x Teaspoon black salt.
  • 2 x Tablespoon sunflower oil.


  1. Blend together the sweet potato, carrots, spices, ginger, lemon juice, onions & salt, then massage the mix with your hands for a couple of minutes. This will help to release the naturel juices.
  2. Sift, and stir through the gram flour until combined, cover and leave for 15 minutes.
  3. Shape the mix into eight small flat discs.
  4. Heat some oil in a frying pan to a low to medium heat, cooking in batches, fry the fritters on each side for 2-3minutes until crispy and golden.

Marinated Aubergines


  • 1 x large aubergine
  • 2 x Tablespoon miso paste
  • 2 x Tablespoon honey
  • 1 x Teaspoon sesame oil
  • Water to loosen the miso, approx.25ml.


  1. Combine the miso, honey & oil, whisk in the water to loosen the mix to a creamy consistency.
  2. Cut the aubergine into 1 ½ cm circles, place in the marinade and leave for approx. 30 minutes before cooking, turn around the aubergines so that it gets a chance to soak up the marinade.
  3. To cook, char-grill, 1-2 minutes on each side, or until lightly charred, pop back in the marinade and finish in the oven @200c/gas6 for 5 minutes-I started mine on the barbecue-alternatively, use a griddle pan, or under the grill.
  4. To assemble, stack two fritters, interleaved with a couple of aubergines & top with hummus, tzatziki & some mixed leaves.

Some quick picked cucumber, another great condiment to serve with this. Just grate half a deseeded cucumber, give it a gentle squeeze to remove the excess water, blend with 15ml red wine vinegar, 15g white sugar & few chopped dill fronds, leave for 10 minutes, then its ready to go.


  • Servings: 4
  • Print


  • 100g Dried chickpeas soaked overnight, 200g cooked weight approx.
  • 2 x Tbsp tahini
  • 2 x Tbsp olive oil
  • 2 x Tbsp lemon juice
  • ½ x Tsp ground cumin
  • 1 x Clove garlic
  • 100ml Water to loosen the mix to its desired consistency.
  • Salt to taste


  1. Cook the chickpeas until tender approx. 45 minutes.
  2. Place all the ingredients, except the water and salt in a food processor or a high-speed blender, puree, adding the water to bring it to a thick creamy or desired consistency. Add more water or a little extra olive oil if you like it smooth and silky. Season lightly with little salt.


  • Servings: 4
  • Print


  • 200g Greek low or full fat naturel yogurt.
  • ½ x deseeded cucumber grated.
  • ½ x lemon zested & juiced.
  • 1 x Clove of garlic finely chopped.
  • 6 x Leaves of fresh mint chopped.


  1. Combine all the ingredients together, add a little salt to taste.

I used dairy in the tzatziki, but feel free to use your favourite non-dairy natural yogurt. Surprisingly, I have not tried the coconut natural yogurt to make tzatziki, wonder🤔 how that might taste!

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