Sweet Potato and Apricot Rolls with Mint Yogurt Sauce

For the Mint Sauce:

1 cup of plain yogurt
1 garlic clove, crushed
1/4 cup of finely minced fresh mint
juice from one small lemon

For the Rolls:

1 medium sweet potato
1 cup of cooked chickpeas (1/3 cup dried)
4 green onions, finely chopped
1/2 cup of dried apricots, finely chopped
4 tablespoons of pine nuts
1 - 2 fresh red chillies (or cayenne peppers), finely chopped
1/4 cup of fresh basil, finely chopped
1/4 cup of fresh dill, finely chopped
lots of freshly cracked black pepper
1 teaspoon of sea salt
1 large egg, lightly beaten
1/2 cup of cornmeal
1/2 - 1 cup of breadcrumbs
1/2 cup of unbleached white flour
oil for frying (I used peanut oil)

Whisk together the ingredients for the Mint Sauce and refrigerate.

Peel the sweet potato, cut into slices, place in a small pot and cover with water. Bring to a boil, reduce the heat slightly and cook until soft. Drain and transfer to a medium bowl, along with the cooked chickpeas. Mash the chickpeas and sweet potato together until well combined.

Stir in the green onions, apricots, pine nuts, red chili, dill, basil and salt and pepper. Now stir in the egg. Add the cornmeal and 1/2 cup of the breadcrumbs. Add more breadcrumbs until the mixture is slightly moist and holds together.

Shape into roughly 3" long croquettes. Roll each portion in the flour.

In a heavy frying pan or pot, heat roughly 1/2 inch of oil over medium high heat. When it is hot, put the rolls in the oil, and fry for roughly 10 minutes, or until golden brown. Turn the rolls every few minutes so they evenly brown. Drain on paper towel. Serve with the mint yogurt sauce.

Yields roughly 14 - 16 croquettes.

Gouda Cheese Puffs

1 cup of water
1/4 cup of unsalted butter
1/2 teaspoon of sea salt
1 cup of unbleached white flour
1 teaspoon of cumin
1 teaspoon of paprika
dash of cayenne
4 eggs
2 tablespoons of fresh chives, finely chopped
1 tablespoon of fresh thyme, finely chopped
2 cups of smoked Gouda cheese, or black pepper Gouda

Line two baking sheets with parchment paper.

In a medium sauce pan, bring the water, butter and salt to a boil over high heat. Immediately add the flour, paprika, cumin, and cayenne, reduce the heat to low and stir until the mixture forms into a smooth ball that separates from the sides of the pan - roughly 1 minute.

Remove the pan from the heat and beat with a wooden spoon for a few minutes.

Now add 1 egg and the chopped herbs to the pot. Beat until thoroughly blended and repeat, adding 1 egg at a time. Add the cheese to the pot in small handfuls, stirring in between additions.

Drop the mixture in rounded tablespoon portions onto the prepared baking sheets, leaving roughly an inch between each puff.

Bake in a preheated 400 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes, or until the puffs are golden brown. Cool slightly on a wire rack and serve warm.

Makes approximately 35 - 40 cheese puffs.

Cucumber dill dressing

1/2 garden or English cucumber, peeled and seeded
1 large tablespoon fresh dill, finely chopped
1 clove garlic, crushed or minced
1 green onion, finely sliced, both white and green parts
3/4 cup plain whole-fat yogurt
2 tablespoons mayonnaise
2 teaspoons cider or red wine vinegar
fresh ground black pepper

Grate the peeled and seeded cucumber and add to a small mixing bowl with the dill, garlic and green onion. In a separate bowl, whisk together the yogurt, mayonnaise and vinegar until smooth. Pour the yogurt mixture into the vegetables, add fresh ground black pepper to taste, and mix.

Keep covered in the refrigerator for up to 3 or 4 days. Makes 1 cup of dressing.