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.
Sweet potato & carrot pakora fritters, char-grilled miso aubergines, hummus & tzatziki
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.
- 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.
- 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.
- Sift, and stir through the gram flour until combined, cover and leave for 15 minutes.
- Shape the mix into eight small flat discs.
- 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.
- 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.
- Combine the miso, honey & oil, whisk in the water to loosen the mix to a creamy consistency.
- 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.
- 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.
- 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.
- 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
- Cook the chickpeas until tender approx. 45 minutes.
- 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.
- 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.
- Combine all the ingredients together, add a little salt to taste.