Kumara and chickpea fritters with smoked fish

Ingredients

2	Red kumara (Main)
1	Onion
1 Tbsp	Olive oil
1 can	Chickpeas
2	Eggs
1 tsp	Curry powder
1 Tbsp	Flour
1 Tbsp	Breadcrumbs
1 to taste	Salt & freshly ground pepper
3 Tbsp	Vegetable oil
3 drops	Tabasco sauce

Directions

1. Peel the kumara, chop roughly and place in a pot with salted water to cover.
2. Bring to the boil, then simmer until a piece breaks when pierced with a fork.
3. While the kumara cooks, heat the olive oil and fry the chopped onion until soft, but not brown.
4. Place in a bowl and add the drained chickpeas. Squash with a fork, leaving some whole but roughly mashing the rest.
5. Drain the kumara, mash and let cool then add to chickpea mixture.
6. Beat the eggs briefly with a fork, then add to the mixture with the curry powder, flour and breadcrumbs.
7. Stir vigorously, then season to taste.
8. Heat the vege oil and cook the mixture in spoonfuls , and shaping with a fork to form fritters about 8cm round and 1cm thick.
9. Meanwhile, toss the fish in olive oil on medium heat to warm it through, then mix in Tabasco sauce.