Indian-Spiced Sweet Potato Fritters
In today’s post, I’m sharing a new plant-based recipe that my family has been loving lately… it’s the Indian-spiced Sweet Potato Fritter. These fritters are filled with simple ingredients – sweet potato, onion, chickpea flour and spinach – which also happen to be nutritional powerhouses, providing an array of vitamins, minerals and antioxidants ✨ The Indian spices used to flavour the fritters – cumin and garam masala – notch up their antioxidant potency even further.
Author: Bitofthegoodstuff/Photo credit to bitofthegoodstuff.com
- 2 TBSP ground flaxseed (aka linseed)
- 4 TBSP warm water
- 1½ TBSP oil (divided) (I used organic rapeseed (canola) oil)
- 1 medium onion (130g), finely chopped
- 2 tsp minced garlic
- 250g / 2 packed cups sweet potato, grated
- 70g / ½ cup gram flour (aka chickpea flour) (or you can substitute with wholemeal flour or plain flour)
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp salt
- 1 TBSP tomato puree (paste)
- 40g / 1 packed cup spinach, finely chopped
- First make a flaxseed ‘egg’. Place 2 TBSP ground flaxseed in a small bowl with 4 TBSP warm water and leave to ‘gel’ up.
- Gently heat ½ TBSP oil in a large frying pan (skillet) and cook the onion, until it starts to soften.
- Meanwhile, grate the sweet potato (no need to peel it).
- Add the garlic and grated sweet potato to the frying pan and stir through. Continue cooking for a couple of minutes. Stir in the tomato puree, cumin, garam masala and salt, then remove from the heat.
- Transfer the contents of the frying pan into a mixing bowl. Add the flaxseed ‘egg’ and stir through. Sprinkle on the flour and stir through until fully combined (N.B. if using chickpea flour, I would recommend sieving it to ensure there are no lumps). Stir in the chopped spinach.
- If possible, use two frying pans (skillets) to save cooking time. Coat the bottom of the frying pan(s) in oil and heat on medium heat. Scoop about half a cup’s worth of mixture and drop it into the pan. Press down on the mixture using a slotted turner to flatten it into fritter shape. You should be able to fit another three into the pan, but make sure not to crowd them.
- Cook the fritters until golden brown on the bottom (about 4 minutes), then use a slotted turner to carefully flip them over. Continue cooking until brown on the second side (another 4 minutes or so).
- As an optional step (which I highly recommend) continue cooking the fritters for 10 minutes in the oven at 210C (190C fan) / 410F. This brings the flavour out even more and also crisps the edges.
- The fritters can be eaten hot or cold. Any leftovers can be stored in the fridge for up to five days. I haven’t tried freezing them yet, but I’m pretty confident that they will be freezable.