Name: Kumara and chickpea loaf with mint raita
Prep time: 80 min
Total time: 80 min
Yield: 6
Ingredients: Raita; 1 cup (280g) greek-style yoghurt; 1 tablespoon finely shredded fresh mint; 1/2 teaspoon finely grated lemon rind; Kumara and chickpea loaf; 1 kilogram kumara (sweet potato), peeled, chopped; 3 slice stale mixed grain bread, crusts removed; 1/2 cup (75g) unsalted roasted cashews; 400 gram can chickpeas, rinsed, drained; 1/2 cup coarsely chopped fresh coriander; 2 green onions (green shallots), sliced thinly; 1 teaspoon ground cumin; 2 eggs, beaten lightly; 3 teaspoon yellow mustard seeds

Ingredients

Raita

1 cup (280g) greek-style yoghurt

1 tablespoon finely shredded fresh mint

1/2 teaspoon finely grated lemon rind

Kumara and chickpea loaf

1 kilogram kumara (sweet potato), peeled, chopped

3 slice stale mixed grain bread, crusts removed

1/2 cup (75g) unsalted roasted cashews

400 gram can chickpeas, rinsed, drained

1/2 cup coarsely chopped fresh coriander

2 green onions (green shallots), sliced thinly

1 teaspoon ground cumin

2 eggs, beaten lightly

3 teaspoon yellow mustard seeds

Method

1.Steam or microwave kumara until tender; drain. Cool for 10 minutes. Transfer to a bowl.

2.Preheat the oven to 180°C (160°C fan-forced). Grease a 11cm x 25cm loaf pan; line base and long sides with baking paper, extending paper 5cm over long sides.

3.Blend or process the bread and cashews until coarsely chopped. Add the breadcrumb mixture to the kumara with chickpeas, coriander, onion, cumin and eggs.

4.Heat the mustard seeds in a small frying pan until they begin to pop; add to kumara mixture with salt and pepper to taste. Mix thoroughly to combine.

5.Spoon the mixture into the prepared pan. Bake for about 50 minutes or until browned and firm to touch. Stand 10 minutes.

6.Meanwhile, to make raita, combine yogurt, mint and lemon rind in a small bowl.

7.Turn loaf out of pan; cut into thick slices. Serve with raita.

Not suitable to freeze. Kumara suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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