Healthy Food Ideas and Healthy Eating · Recipes · Slimmingworld · Weight Watchers · WW

Sweet Potato and Red Onion Pakora

This is the first recipe for a while. I sort of lost my cooking mojo, but I can feel it creeping back in slowly. I created this recipe because I wanted something to go with my curry that wasn’t bread related.

Lots of healthy Pakora recipes are quite eggy and I wanted to reduce this texture without using flour so I came up with this tasty little recipe that gets Kens seal of approval.

It was a risk as I didn’t know how the ingredients were going to work together but I was quite pleased and they don’t have the ‘claggy’ texture that some pakoras have.

For those on Slimming World blending of the chickpeas may be considered a tweak. You make your own judgement to protect your own weightloss journey. They are Syn free if you don’t follow this tweak rule. On WW Green they are 1 Smartpoint each.

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To make these Sweet Potato and Red Onion Pakoras you will need

A Tart tray or similar

Grater or food processor with grating attachment (20% off with my code luxuries20 at Swan)

A stick blender or food processor

Large mixing bowl

Ingredients

2 large red onions finely sliced

150gns sweet potato grated

1 tin of chickpeas rinsed and drained

1 tsp lemon juice

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1 medium egg

1/2 tsp salt

1 tsp Garam Masala

1 tbsp dried coriander leaf

9 tbsp cold water

Spray oil

Method

Pre heat oven to Gas 5 , electric 180

Combine the chickpeas, lemon juice, water, egg and spices to form a thick batter. You can do this with a stick blender or processor.

Add the sliced onion and sweet potato and stir until combined

Spray your tart tray with spray oil and press a heaped tablespoon of the mixture into each mould. I had enough for another 3 left over so just shaped and placed on a small baking tray as I only have one tart tray. They didn’t stay together as well as the ones in the moulds.

Spray the tops with spray oil and place in the centre of the oven for apx 40 mins.
You ideally want them to dry up a little so they hold together better. Don’t worry if some of the onion blackens, it all adds to the flavour. Remove from the oven once cooked and cool on a wire tray. Store up to 3 days in a sealed container in the fridge.

Nutritional Information 

Makes 15 – apx 35 cals each

Carbs 6.2gms

Fat .5 gms

Protein 1.5gms

 

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