Sweet potato is another favorite healthy carb of mine because of its health benefits and the many ways in which it can be used. I’ve recently snuck it into some sweet baked recipes such as my Sweet Potato Brownies, but this time I’m cooking with it in savory form. These fritters bind well with a little quinoa flour that you can easily make at home, along with one egg. After that, the spices and flavors can be played around with. I like adding a dash of cumin, paprika powder, salt and pepper.
I decided to throw in some chopped spring onion which enhanced the flavors even more and gave the fritters a fresher taste. In terms of what you can serve it with, a burger bun with some cheese, relish and lettuce would be gorgeous. If you want it for brunch like I did, it’s complimented well by some guacamole and a little mixture I came up with consisting of chopped sugar snaps, cucumber, lime juice and a pinch of salt. Let me know what suits your tastebuds best.
- Sweet potato, x1.5
- Free range egg, 1
- Quinoa flour, x8 tblspns
- Paprika (sweet or smoked), 1 tblspn
- Cumin, 1 tblspn
- Spring onion, x2 stalks
- Sale & pepper to taste
- Peel the sweet potato and grate them into a mixing bowl.
- Blend the quinoa into flour and add it to the mixing bowl.
- Add the paprika, cumin, salt and pepper.
- Chop the spring onion finely, add it to the mixing bowl and stir the mixture well.
- Portion the mix into six equal-sized fritters, spritz some oil onto a pan over medium heat and fry the fritters for five minutes on each side.