Vic Williams: Kumara and chickpea fritters with smoked fish

Kumara and chickpea fritters with smoked fish. Picture / Sylvie Whinray

Serves 4 as an entree

1 large or 2 medium red kumara
1 small onion, peeled and chopped
1 tbsp pure olive oil
1 small tin chickpeas
2 eggs
1 tsp curry powder
1 tbsp flour
1 tbsp breadcrumbs
salt and pepper
3 tbsps vegetable oil
2 cups roughly shredded smoked fish
2 tsps extra-virgin olive oil
few drops Tabasco sauce

Peel the kumara, chop roughly and place in a pot with salted water to cover. Bring to the boil, then simmer until a piece breaks when pierced with a fork.

While the kumara cooks, heat the olive oil and fry the onion until soft, but not brown. Place in a bowl and add the drained chickpeas. Squash with a fork, leaving some whole but roughly mashing the rest.

Drain the kumara, mash and let cool then add to chickpea mixture. Beat the eggs briefly with a fork, then add to the mixture with the curry powder, flour and breadcrumbs. Stir vigorously, then season to taste.

Heat the vege oil and cook the mixture in spoonfuls , and shaping with a fork to form fritters about 8cm round and 1cm thick. Meanwhile, toss the fish in olive oil on medium heat to warm it through, then mix in Tabasco sauce.