Yam & Chickpea Fritter over Celery Root Puree on a bed of Kale & Cabbage Slaw

YamFritterCeleryRootSlaw

This was the source for my recipe.  Although I like butternut squash, I find them so unwieldy  I hate working with them.  I wasn’t feeling particularly brave that night, so I decided to use a Yam instead.  Celery Root is something I’ve been eyeing for a while, and I had no intention of adding it to this recipe, seeing as I didn’t even know what it tasted like….but for whatever reason it worked perfectly!

Ingredients for Kale & Cabbage Slaw

  • 1/2 a small head of cabbage, cored and thinly sliced
  • Same amount of lacinato kale as cabbage, thinly sliced
  • 2 T capers (don’t skip this, it completes the dish perfectly!)
  • 2 t Hot Mustard Powder
  • 1 – 2 T Olive Oil
  • half a lemon Juiced
  • 1/4 C Raw Unfiltered Apple Cider Vinegar
  • 2 cloves garlic, minced
  • Pepper

Directions

  1. Combine Hot Mustard Powder, Olive Oil, Lemon Juice, Apple Cider Vinegar, Garlic and Pepper and whisk in a bowl.  Add capers and let chill while you make the rest of this dish.
  2. When ready to plate, add the dressing to the Kale & Cabbage mixture, and massage it gently.

Ingredients for Yam & Chickpea Fritter

  • 4 small Yams (they were about the size of my small hand)
  • 1 can Chickpeas Drained & Rinsed
  • 1 t Coriander
  • 1 t Curry Powder
  • 1 t Smokey Paprika, or regular is fine.
  • Juice of 1/4 of a lemon
  • salt and pepper to preference
  • Oil for frying
  • Corn Meal

Directions

  1. Preheat oven to 400.  Wrap Yams individually in foil, stab a few times each, and let bake until soft. About an hour or so.
  2. In a food processor pulse chickpeas until crumbly, but not a paste. Add to a large bowl.  Once the Yams are finished, carefully add to chickpea mixture.  If your yams weren’t quite soft enough, you can pulse in the food processor alone, then add to the chickpeas.
  3. Add Spices and Lemon Juice and combine, (do not add corn meal yet). Chill in Fridge until cool enough to handle. Slowly add Corn Meal and mix in as needed. You need to be able to form patties that stay together, corn meal just helps this, but add as little as possible to reach a good consistency. I used about half a cup maybe.
  4. Heat Oil in Pan to a good frying temperature. Form into small patties and add to hot oil.  Fry for about 2 – 4 minutes, carefully flip and finish a few more mins.  They should have a nice golden brown.  They should also flip fairly easily, and not fall apart, if they are you may need more corn meal.  It helps to make smaller patties, don’t over do it!
  5. Place on paper towel to absorb excess oil.

You can probably bake these if you don’t want to fry, but I didn’t try that method and have no advice on how to do that or how they will turn out!

Ingredients for Celery Root Puree

  • 1 large Celery Root
  • 1/4 C Coconut Milk
  • White Pepper (or regular, but it will discolor your puree)
  • 1/4 of a lemon juiced
  • Veggie Broth

Directions

  • Cut off the outside of the root, then cube.  Add to a pot, and add enough veggie broth to cover the Celery Root.  Boil until tender, about 20 mins from the start of boiling.
  • Using a slated spoon, add the cubes to a food processor and puree.  Add Lemon Juice, Pepper and Coconut Milk. 

Assembly & Notes

  1. Plate the Slaw first, then top with some Celery Root Puree, and 2 – 3 fritters on top.
  2. Fritters reheat well, but you can save the yam & chickpea mixture and fry later.
  3. Return your veggie broth (used for the Celery Root Puree) to a container for later use, boiling the Celery Root in it, only made it tastier!
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