Zucchini, Carrot, Chickpea and Sweet Potato Fritters

Peel sweet potato and boil/steam until soft. Drain off the water. Drain, rinse and pat dry the chickpeas. Place sweet potato and chickpeas in a food processor with spices and egg and blend until smooth.

In a bowl combine sweet potato mixture with carrot, zucchini and onion (first ensure all liquid has been squeezed out of the grated veggies) and mix well. Roll into 6-8 balls and refrigerate for a 1/2 hour to firm them.

Heat a frying pan (I used cast iron) over medium heat with a little oil. Once oil is hot add the balls and fry on both sides, around 2-3 minutes, until golden brown and heated through.

Serve with a garden salad and spicy chutney. Other serving suggestion: heat up a sheet of roti or mountain bread, spread with chutney and roll some broken patties and salad inside like a burrito. Enjoy!