Sweet Potato Kofta Balls
Makes about 15 balls
2 tsp chia seeds (you can substitute one free-range egg for the chia seeds and water if you like)
1/3 cup water
250g (9 oz) sweet potato, scrubbed and grated
200g (7 oz) potato and/or carrot, scrubbed and grated
1 small red onion, grated
2 tsp fresh grated ginger
2 Tbsp mild curry powder
1-2 Tbsp peanut oil
3-4 Tbsp potato flour (or plain flour)
vegetable oil for deep frying
# Combine the chia seeds with the 1/3 cup of water and set aside for about 10 minutes until it forms a jelly like consistency.
# Meanwhile squeeze any excess liquid from the grated vegetables and combine them together in a large bowl with the onion, ginger and curry powder. Add the chia gel (or egg) and enough flour and peanut oil to bring the mixture together. Adding more oil if too dry and flour if too wet. The mixture should hold together when shaped into balls.
# Heat enough oil in a saucepan for deep-frying (you want the oil to be about 10cm/4inch deep). Once the surface starts to shimmer carefully drop the kofta balls into the oil, deep-frying in batches until golden brown. Remove from the oil and allow to cool on absorbent paper.