(17.5oz) of onion, halved and sliced (I use a mixture of white and red onions)
of garlic powder
cup (160ml) of canned chickpeas, drained
(240ml) of sweet, potato ,grated
of ajwain seeds (if you can't get these use cumin seeds)
powder to taste, if you like a bit of heat (optional)
of coriander, chopped (optional
of fresh mint, finely chopped
of half a lemon
of maple syrup (1 syn) or you can use sweetener to keep completely syn free
you can get it I also like to add a little bit of MDH Chutney Podina Masala, which adds great authentic flavour to the mint yoghurtSpray a frying pan over a medium heat with spray oil. Add onion and season well with salt.
until lightly golden (this will take about 20 mins, don't be tempted to turn heat up, or you will burn onions)
the ajwain seeds (or cumin seeds) garlic, ginger and turmeric and fry for another minute
from heat and set aside to cool
oven to 200c or 400f (gas mark 4)
the chickpeas to a mini food processor with the egg and pulse till smooth.
this to a bowl with the grated sweet potato, onion mixture and optional chilli powder and coriander if using
a baking tray with parchment paper and form the mixture into equal sized balls. Place on the tray and spray over the top with top with spray oil and bake in the oven for 30 mins, till golden.
together the yogurt, mint, lemon juice, pinch of salt and maple syrup (or sweetener) plus Chutney Podina Masala if using and serve this on the side.
If you prefer the peppers a little more well done, remove the salmon from the tray and return the peppers and onion to the oven for a few more minutesSprinkle with a little more chopped parsley and serve with some fresh lime wedges and fresh seasonal vegetables