Sweet Potato Fritters

sweet potato fritters

Perfect for sharing, these baked sweet potato fritters are full of veg and flavoursome spices that make them a delicious snack with cooling tzatziki.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 3 people

Preparation

Preheat the oven to gas 7, 220°C, fan 200°C.

Over a sink, squeeze the liquid from the grated sweet potato and carrots.

Add to a bowl with the spring onions, finely chopped chilli, garlic, cumin seeds and chopped coriander stalks.

Season and mix together.

Add the flour and beaten eggs to the bowl, mixing well to combine.

Line a baking tray with nonstick baking paper and spray the surface with the sunflower oil, until fully coated.

Mould the mixture into 12 equal-sized, round patties in your palm and squeeze gently to create a solid shape.

Put on the tray and spray some sunflower oil over the patties.

Cook in the oven for 20-25 minutes, until golden and crispy.

Meanwhile, mix the sliced chilli with 1 tsp olive oil. Once the patties are cooked, use a spatula to transfer gently to serving plates.

Top with the sliced chilli and the reserved coriander leaves.

Cut 2 ‘cheeks’ from the lime by slicing off the sides.

Serve the patties with the lime, mixed salad leaves and tzatziki.

Leftovers

These fritters are great for breakfast the next day, re-heat the fritters in a pan on a low heat and top with poached eggs.

Ingredients

1 medium sweet potato, peeled and grated
200g carrots, peeled and grated
3 spring onions, finely chopped
2 red chillies, seeded, 1 finely chopped, 1 finely sliced
1 large garlic clove, finely chopped
1 tbsp cumin seeds
handful coriander, stalks finely chopped, leaves reserved
4 tbsp plain flour
3 eggs, beaten
sunflower oil spray
1 tsp olive oil

To Serve

1 lime
60g mixed baby salad leaves
1 x 200g tub tzatziki