Sweet potato fritters with turmeric hummus

Ingredients

For the fritters:

• 500g sweet potatoes, peeled and grated
• 6 spring onions, finely chopped
• 20g coriander leaves, finely chopped
• 1 fresh red chilli, finely chopped
• 1tsp grated ginger
• 3tbsp self-raising flour
• 2tbsp lime juice
• Vegetable oil, for frying

For the hummus:

• 600g cooked chickpeas (Navarrico jarred giant chickpeas are the softest)
• 3tbsp tahini paste
• 2 cloves garlic, crushed
• half lemon, juiced
• 3tbsp extra virgin olive oil
• 2tsp grated fresh turmeric
• 2tsp ground coriander

To serve:

• 1tbsp nigella seeds
• Large bunch parsley, mint and coriander

Instructions

• Heat the oven to 150°C/fan oven 130°C/mark 2.  Mix together all the ingredients for the fritters(except the oil) in a bowl and season well with salt and freshly ground black pepper. If the mixture seems a little dry, add a splash of water – it should be sticky, but not wet.

• Heat 1tbsp oil in a large frying pan. Scoop a large spoonful of the mixture and roll it in your hands, then press into a plump patty shape. Place this in the pan and repeat with a few more spoonfuls of mixture. Try not to overcrowd the pan – it is easier to cook the fritters in batches.

• After a few minutes cooking on one side, flip them over and cook for another 3 minutes. Remove to a dish and keep warm in the oven while you cook the rest, adding more oil to the pan with each batch.

• Next, make the hummus. Using a blender, pulse all the ingredients (except the lemon juice) with plenty of freshly ground black pepper until smooth, adding water to create a loose sauce. Taste for salt and lemon and adjust as necessary.

• Serve the warm fritters with a large dollop of hummus, the nigella seeds and a bunch of herbs, still on the stem.