Making mess-free, nutritious, filling and most of all tasty finger food has been my mission since the boys were very small. These bites come with extra chickpea protein and make a great addition to any lunch box or picnic as well as a healthy snack when out and about.
What you need:
Small sweet potato (approx. 250g) – peeled and cut into bite sized chunks
Firm tofu (approx. 250g) – cut into bite sized chunks
80g chickpea flour (gram)
3 tbsp milled flaxseed
2 tsp paprika
2 tsp smoked paprika
1 tsp garlic granules
1 tbsp rapeseed oil
Juice of half a lemon
200ml water
Sea salt to taste
How you do it:
Preheat the oven at gas mark 5 (190C).
In lightly salted water boil the sweet potato chunks until tender but not mushy.
Meanwhile prepare the batter.
Mix all the dry ingredients before adding water, lemon and oil.
With a fork mix it until you get a smooth, thick paste.
Put a few sweet potato and tofu bits into the batter and – using your hands (this is a little messy) – ‘fish’ them out making sure they are more or less evenly coated with a substantial amount of batter.
Place them on a lined baking tray.
Once all bites are covered in batter bake them for 20 minutes or until the batter is dry and firm.
Leave to cool down and enjoy.
