Yield: 1 servings

Prep time: 30 minutes

Total time: 30 minutes

Ingredients:

·   3 cups mashed sweet potato (about 3 medium-size potatoes, peeled)

·   1 teaspoons cumin

·   1 teaspoons chili powder

·   1 teaspoon sea salt

·   1/2 cup chickpea flour

Curry

·   1 tablespoon extra olive oil

·   1 cup onion

·   1 garlic cloves

·   1 tablespoon minced fresh ginger

·   1 teaspoons turmeric

·   1 teaspoon cumin

·   1 teaspoon chili powder

·   1 can coconut milk

·   1 juice lemon

·   Cilantro for garnish

·   Cooked yellow rice for serving (optional)

Instructions:

In a large pot, place the peeled sweet potatoes and cover with water for around 20 minutes. Before draining ensure the sweet potatoes are soft and drain the excess water and allow to cool.

Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat and set aside.

Mash the potatoes with a fork. Add the chickpea flour, cumin, chili powder and salt then stir to combine. Using your hands, form the mixture into balls and then flatten slightly. Place on the lined baking sheet. Lightly coat (or spray) each one with high heat oil then bake in the oven for 10-15 minutes, until light golden brown. Flip each one and bake for an additional 10-15 minutes.

Meanwhile, prepare the vegetables for the curry. In a skillet, warm the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the ginger, garlic, sprinkle with spices and cook for another 3-5 minutes.

Pour in the coconut milk and simmer for 5 more minutes. Add salt to taste (I use about 1/4 teaspoon). Remove from heat and stir in lemon juice. Serve rice. Garnish with cilantro and enjoy!