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kumara & chickpea fritters with cumin spiced onions & garlic yoghurt

kumar, carrot  & chickpea fritters

kumar, carrot  & chickpea fritters

Helloooooo - I'm so excited to be posting my first 'made-for-peas-&-pine-nuts' recipe! This turned out to be the most delicious experiment, so much so that Nick and I were planning on going out for dinner to one of our favourite restaurants (Coco's Cantina) but have decided to stay home and finish the rest of these instead. Sweet cumin spiced kumara (sweet potato) works beautifully with red onions, fresh mint and garlicky yoghurt - a little marriage made in heaven :) 

Before we get down to business, just the stuff of the day - Rich is over at our cabins (I use that word very loosely) on Waiheke island, and we were supposed to be joining him this afternoon...but the car ferries were cancelled so consequently Rich has the place to himself, with three friends coming to stay - and we won't get there until tomorrow. Let the fun begin (!!!) Hopefully all will still be in one piece when we arrive...

...and now to the recipe! Super easy and delicious, here we go:


450g peeled kumara (sweet potato) chopped into really large chunks

1 large carrot, halved lengthways and cut into 4 pieces

1 tbsp olive oil

1 tbsp runny honey

1 tsp cumin seeds

1 tsp ground cumin

sea salt & freshly ground black pepper

Heat the oven to 180˚C (350˚F) and line a roasting dish with baking paper.  Put the kumara and carrot onto the baking paper and sprinkle with cumin. Drizzle with oil and honey and roast 40 minutes then leave to cool for a bit.


1 x 400g can chickpeas, drained

1/4 cup fresh coriander leaves

1 tsp cumin powder

1 tsp coriander powder

1/3 cup flour

2 tbsp coconut oil or rice bran oil

Drain kumara and carrot from roasting juices (reserve). Put kumara, carrot and chickpeas in a food processor and pulse to mash up a bit. Add coriander leaves and spices and pulse again until a chunky paste. Tip into a bowl and stir through flour until smooth. Heat oil in a large frying pan and scoop out double tablespoons of mixture, form into rough patties as you go (it's sticky but good - don't hate me, it's just goobey hands for a minute), and drop into pan, cook 2-3 minutes each side, over a medium heat until golden. Makes 6-8 depending on the size. Serve with watercress tossed in oil and lemon, mint leaves, spiced onions and garlic yoghurt - which you can also drizzle with reserved roasting 'juices' (oil and honey) from the kumara and carrot.  Serves 4 for breakfast or 2 for lunch/ dinner, and the recipe can easily be doubled.


2 tbsp olive oil

1 tsp cumin seeds

2 red onions, finely sliced

sea salt & freshly ground black pepper

1 tsp honey

1 tsp red wine vinegar

Heat oil over a medium heat and add cumin seeds. Fry 1 minute then add onions, salt, pepper and honey and cook, stirring, over a medium heat for 20 minutes. Add vinegar and cook a further 5-10 minutes. Put aside.


1/2 cup natural yoghurt

1 small clove garlic

1 cup watercress

1 tbsp olive oil

1 tbsp lemon juice

1/2 cup mint leaves

1/2 tsp chilli flakes, optional, for sprinkling


Add garlic to yoghurt and leave to sit for half an hour.

Mix oil and lemon together and toss through watercress. 

kumara, carrot & chickpea fritters with caramelised onion & garlic yoghurt