Zucchini, Carrot, Chickpea and Sweet Potato Fritters

• 1 whole Sweet Potato (kumara), Small To Medium
• 1 can Chickpeas/Garbanzo Beans, 400g Can, Drained
• 1 Tablespoon Sweet Paprika
• 1 teaspoon Moroccan Seasoning
• 1 whole Egg
• 1 whole Medium Carrot, Grated
• 2 whole Zucchinis, Grated, Liquid Squeezed Out
• 1/2 whole Brown Onion, Medium, Grated, Liquid Squeezed Out
• Oil, For Frying
• 1 Tablespoon Spicy Mango Chutney, To Serve

1. Peel sweet potato and boil/steam until soft.
2. Drain off the water.
3. Drain, rinse and pat dry the chickpeas.
4. Place sweet potato and chickpeas in a food processor with spices and egg and blend until smooth.
5. 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.
6. Roll into 6-8 balls and refrigerate for a 1/2 hour to firm them.
7. Heat a frying pan (I used cast iron) over medium heat with a little oil.
8. Once oil is hot add the balls and fry on both sides, around 2-3 minutes, until golden brown and heated through.
9. Serve with a garden salad and spicy chutney.
10. 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.
11. Enjoy!

sweet potato, chickpeasgarbanzo beans, sweet paprika, egg, carrot, liquid squeezed out, brown onion, mango

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/zucchini-carrot-chickpea-and-sweet-potato-fritters/ (may not work)