Sweet Potato Fritter
If you’re looking for a delicious, healthy whole food plant-based snack, you’ve come to the right place. These sweet potato fritters are incredible, bursting with flavour and texture. They make great sandwich fillings or can be enjoyed on their own in your lunch box. We highly recommend trying them with hummus!
Takes
Serves
Ingredients
- 1 kg sweet potato
- 1 red onion
- 2 cloves of garlic
- 1 x 400 g tin of chickpeas rinsed and drained (280 g net weight)
- Few leaves of chopped coriander
- 1 tsp salt
- 3 tsp tamari
- 2 tsp ground cumin
- Generous pinch of black pepper
- ½ red chilli chopped finely
- ½ lemon juiced
- 150 g peas
- 3 tbsp sieved gram flour
- 1 pinch of salt for coating
- 1 pinch of black pepper for coating
- 50 ml water for coating
- 1 ½ tbsp oil optional
Instructions
- Roast the Sweet Potatoes:Preheat your oven to 180°C (fan).Chop the sweet potatoes into small chunks and place them on a baking tray.Roast for 25 minutes or until cooked through.
- Prepare the Fritter Mixture:In a large mixing bowl, finely chop the garlic, red onion, red chilli, and coriander.Once the sweet potatoes are roasted, mash them together with the chickpeas, 1 tsp of salt, tamari, ground cumin, a generous pinch of black pepper, and lemon juice until well combined.
- Incorporate Peas:Add the peas to the mixture and gently mix through until evenly distributed.
- Shape the Fritters:Flatten out the mixture and cut into desired shapes. A 7-8 cm scone cutter works well for this.
- Prepare the Coating:In a separate bowl, mix the sieved gram flour with a generous pinch of salt, a pinch of black pepper, and water to create a coating mixture.
- Cook the Fritters:Heat a non-stick pan over high heat. Once hot, reduce to medium-high heat.Coat each fritter in the gram flour mixture and fry in the pan until golden, about 3 minutes per side.Repeat until all fritters are cooked.
- Serve:Allow the fritters to cool slightly before serving. Enjoy with hummus or your preferred dipping sauce!
