• 420 g tin of chickpeas
• 2 cloves of garlic
• 2 tbsp tahini (sesame paste)
• ½ stalk of celery
• 1 tsp each of corriander and cumin
• ½ tsp tumeric
• ¼ cup  fresh parsley
• Place all the ingredients in a food processor and mix until smooth.  Shape into small patties and dust in flour.
  Cook in small batches in a fry pan with a little oil until golden.
  Serve with a some salad, hummus, sweet chilli sauce  and some yoghurt and mint dressing or your favourite dressings.
  Mint and Yoghurt Dressing:  Combine ½ cup of unsweetened yoghurt with ¼ cup chopped mint, the juice of half a lemon and freshly ground salt and pepper to taste.

Kumara and Coconut Cakes with Caramel Sauce

• 1 c mashed orange kumara
• 150 g soft butter
• 200 g caster sugar
• 2 eggs
• 1 ½ c self raising flour
• ½ tsp baking soda
• 1 tsp each of cardamon and cinnamon
• ½ c desiccated coconut
• ½ c milk
• For the caramel sauce:  
• ½ c brown sugar
• ¼ c water
• 1 c cream

Preheat the oven to 175C and grease an a large muffin pan.  Cream the butter and sugar and then add in the eggs one at a time and beat well.  Fold in the dry ingredients, and then stir in the kumara, milk and coconut.
Spoon the batter into the muffin pans and bake for 15-20 mins until golden and cooked through.  
To make the caramel, heat the brown sugar and water in a pan over medium heat until bubbly and glossy.  Turn down the heat and slowly pour in the cream and simmer for 2-3 minutes until thickened.
Serve the cakes with whipped cream or icecream and lashing of caramel sauce.