Chickpea and Sweet Potato fritters

Serves 4


  • ⅓ cup (80ml) Westfalia Plain-flavoured avocado oil
  • 4-6 spring onions, finely chopped
  • 1 Tbsp (15ml) biryani spices
  • 1-2 garlic cloves, crushed
  • 2 tsp (10ml) ground cumin
  • 1 can (410g) chickpeas, drained
  • 1 large (about 300g) sweet potato, diced, cooked and well drained
  • 1 extra-large egg, lightly whisked
  • Salt and milled pepper
  • ⅓ cup (80ml) self-raising flour, plus extra
  • ¼ cup (60ml) chopped coriander
  • 1 tub (200g) Westfalia Plain or Spicy Guacamole


  1. Heat 2 Tbsp (30ml) avocado oil in a large saucepan and sauté spring onions, biryani spices, garlic and cumin until soft.
  2. Mash chickpeas and sweet potato together. Add egg, seasoning, flour and coriander together.
  3. Shape mixture into small fist-size patties and dust with flour.
  4. Heat remaining avocado oil and fry fritters until golden and cooked through. Drain excess oil and serve with Westfalia Plain or Spicy Guacamole.

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