Sweet potato and pumpkin fritters with soy yogurt dip
Reduce stress and stimulate bowel activity – this is possible with potassium and the fiber from sweet potatoes. Pumpkin scores points with its abundance of beta-carotene, which, as an antioxidant, protects body cells from free radicals and is also a precursor to vitamin A.
Ingredients · Servings 4
- 400 g sweet potatoes (1 medium sweet potato)
- 200 g Hokkaido pumpkin (1/4 Hokkaido pumpkin)
- 265 g chickpeas (canned; drained weight)
- 1 onion
- 0.5 bunch of parsley (10 g)
- 100 g wholemeal spelt flour
- Salt
- Pfeffer
- hot paprika powder
- 0.5 bunch of chives (10 g)
- 1 clove of garlic
- 0.5 organic lemon (peel and juice)
- 400 g soy yogurt
Method · 1 h 30 min
- Peel the sweet potato; wash and deseed the pumpkin. Dice both and bake in a preheated oven at 200°C (180°C fan; gas mark 3) for about 30 minutes. Then let them cool. Meanwhile, rinse and drain the chickpeas. Peel and dice the onion. Wash, shake dry, and chop the parsley.
- Chop sweet potato, pumpkin, and chickpeas into a coarse puree using a food processor. Stir in parsley and onions. Add flour, salt, and pepper, and knead into a pliable dough.
- Form the dough into 12 patties, place them on a baking sheet lined with baking paper and bake in a hot oven at 200 °C (fan 180 °C; gas mark 3) for 40 minutes.
- Meanwhile, wash the chives, shake them dry, and chop them finely. Peel and chop the garlic. Mix the soy yogurt, chives, garlic, lemon zest and juice, salt, and pepper to make a dip and serve it with the fritters.
To speed up preparation, sweet potatoes and pumpkin can be baked the night before and stored in the refrigerator overnight. If it's not pumpkin season, you can also make the vegan fritters using only sweet potatoes or replace the pumpkin with carrots. Those who are not vegan can also use cow's milk, sheep's milk, or goat's milk yogurt.
- ½ bunch of parsley (10 g)
- ½ bunch of chives (10 g)
- ½ organic lemon (peel and juice)
