Chickpea and Sweet Potato Fritters


  • 3 Tbsp (45ml) Westfalia Garlic Flavoured Avocado Oil
  • 1 onion, finely chopped
  • 1 Tbsp (15ml) chopped oregano
  • Salt and milled pepper
  • 1 can (410g) chopped tomatoes
  • 1 tsp (5ml) sugar
  • 1 Tbsp (15ml) red wine vinegar
  • 4 balls (120g each) buffalo mozzarella, torn
  • 4 pizza bases
  • 1 tub (200g) Westfalia Plain Guacamole
  • Basil, to serve




  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 Guacamole.
  1. Heat avocado oil in a non-stick pan and sauté onions and chilli until softened.
  2. Leave to cool, then add coriander, parsley and cheddar and mix well.
  3. Heat a large non-stick pan over a medium heat, place a wrap into the pan and scatter just less than 1/3 cup cheese mixture onto the wrap.
  4. Top with another wrap, when toasted turn over and continue until done.
  5. Remove from pan and serve with Westfalia Spicy Guacamole on the side.


Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.


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