Sweet Potato & Chickpea Loaf with mint raita

This is the kind of dish I can eat all day long. The type of dish which tastes good but also seems to nourish your soul. And that, my friends is a good meal.

Sweet Potato & Chickpea Loaf with mint raita

Womens Weekly magazine, issue unknown, 2011

  • 1kg kumara, peeled & chopped
  • 3 slices stale multigrain bread
  • 1/2 cup roasted cashews, toasted
  • 400g chickpeas, rinsed & drained
  • 1/2 cup coriander, coarsely chopped
  • 2 green onions, thinly sliced
  • 1 tsp ground cumin
  • 2 eggs
  • 3tsp yellow mustard seeds

Preheat oven to 180C and line an 11x25cm loaf pan

Blend/process the cashews and bread until coarsely chopped

Steam the sweet potato until tender and cool for 10 minutes

Heat the mustard seeds in a frypan until they pop

Mix all the ingredients together and spoon into the pan.

Bake for 50 minutes or until firm to touch, stand for ten minutes then cut into thick slices and serve with raita and a salad.

Raita

  • 1 cup Greek yoghurt
  • 1tbsp fresh mint
  • 1tsp grated lemon rind
  1. Mix together and season

 

With any leftovers I find a very tasty way to consume is to heat a frypan and gently reheat the slices in the pan. They get a nice crispy edge to them. Quite lovely.

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