Ingredients
The following ingredients have 4 Servings
- 2 tbs oil
- 800 g sweet potato boiled cooled mashed peeled
- 1 tbs fresh ginger grated
- 2 garlic cloves crushed
- 1 onion finely chopped small
- 1 1/2 tbs curry powder *to taste
- 1 cup corn kernels fresh
- 1 cup carrot diced fresh
- 1 cup red capsicum diced fresh
- 1 cup frozen peas frozen
- 400 g canned chickpeas rinsed well drained
- 2 tbs margarine
- 2 tbs milk
- 1 tbs garam masala
- 1/2 cup fresh coriander chopped
- 1 pinch salt and pepper *to taste
Instruction
- Preheat oven to 180C.
- Heat oil in large saucepan, add garlic, onion and ginger and cook for a couple of minutes.
- Add curry powder and cook for a further minute or until fragrant. Add corn, peas, carrot and capsicum and cook for 5 minutes, stirring constantly.
- Remove from stove and cool. Add mashed sweet potato, garam masala (if using), margarine, milk, coriander or parsley and salt and pepper to taste.
- Mix thoroughly, then stir in chickpeas. With wet hands, shape mixture into large balls and place on greased oven trays.
- Cook for 20-30 minutes or until browned and cooked through.
