Kumara and chickpea loaf with mint raita

  • 1 hr 20 mins preparation
  • Serves 6
  • Print


  • 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


Kumara and chickpea loaf with mint raita
  • 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.

More From Women's Weekly Food