Sweet potato fritters
These sweet potato fritters are a wonderful and healthy vegan snack and make a delicious lunch when served with salads and dips. Great for lunchboxes too.
Ingredients
- 1 medium sweet potato (around 330g), grated
- 120 g chickpea flour (gram flour) sifted
- ½ teaspoon baking powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 160 ml water
- 1 tablespoon parsley chopped
- Sunflower oil for frying
Instructions
- Mix all the ingredients, apart from the oil, together in a mixing bowl and season to taste.
- Heat a little oil in a frying pan over a low heat and add a tablespoon of the mixture. Flatten down with a fork and repeat with one or two more tablespoons depending on the size of your pan. Cook for 2-3 minutes.
- Turn with a spatula and cook on the other side. Press down gently on the top of the fritters with the spatula to check that no liquid batter squirts out. If it does you need to keep cooking for a little longer.
- Drain on kitchen paper and serve immediately with dips and salads.
Notes
- Nutritional information is approximate and is intended as a guide only. In this recipe it does not include the sunflower oil, which is used for frying the fritters.
- Suitable for freezing.
Nutrition
Calories: 67kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 43mgPotassium: 184mgFiber: 2gSugar: 2gVitamin A: 3248IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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