These fritters are super easy to make and extremely delicious. Even fussy eaters who don’t like veggies have been caught asking for thirds.
It starts with steaming some sweet potato (orange, or white or purple) and mixing it with all of the dry ingredients. Mix it up and add the remaining wet ingredients.
I find it best to use a ‘clicky-clicky’ ice cream scoop to place even sized mounds of mixture into a hot oiled pan.
It’s a good idea to pat down the patties with a spatular so that they cook more evenly.
Cook for 3 to 4 minutes per side on a medium hot heat. You don’t want to burn them but if you flip them too early they can fall apart.
Drain them on kitchen paper and eat as soon as you can handle them 🙂
Recipe: Sweet Potato Fritters (Gluten free + Dairy free + Egg free)
Serves 6 people
WHAT YOU’LL NEED
1 large sweet potato
1 potato
1 spring onion, sliced thinly
1 garlic, chopped finely or pressed
1/2 cup quinoa flakes
1/2 cup buckwheat flour
1/4 teaspoon xanthum gum
1/2 teaspoon salt
white pepper
2 tablespoons No Egg or 2 chia eggs
1 tablespoon vinegar (white or apple cider)
1/2 teaspoon ground paprika
1/4 teaspoon ground cumin
2 tablespoons olive oil
1/4 to 1/2 cup rice milk
+ extra olive oil for frying
WHAT TO DO
Peel and steam the sweet potato and potato until soft. While this is steaming put all ingredients except the rice milk into a medium bowl. Add the soft potatoes to the bowl and mix well with a fork. The mixture will be very stiff so add half of the rice milk. Only add enough rice milk to make a thick and sticky batter.
Put oil into a large fry pan and turn it up to medium. When the pan is hot drop even sized lumps into the pan – I use a ‘clicky-clicky’ ice cream scoop to make sure they are all the same size and will cook evenly. Pat the top of the lump to flatten the mixture a bit.
Cool for 3 minutes each side. Drain on kitchen paper and serve hot. Eat on their own or as a bread substitute in an open sandwich. Super yummy.
