Indian-Spiced Sweet Potato Fritters

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.
  • 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
  1. First make a flaxseed ‘egg’. Place 2 TBSP ground flaxseed in a small bowl with 4 TBSP warm water and leave to ‘gel’ up.
  2. Gently heat ½ TBSP oil in a large frying pan (skillet) and cook the onion, until it starts to soften.
  3. Meanwhile, grate the sweet potato (no need to peel it).
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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.