Description
These Indian-Spiced Sweet Potato Fritters are a flavorful and wholesome snack or appetizer, combining grated sweet potatoes with aromatic spices like cumin and garam masala. Binding the fritters with a flaxseed ‘egg’ and chickpea flour, they are lightly pan-fried to golden perfection and optionally finished in the oven for extra crispiness. Packed with nutrients and vibrant flavors, they make a delicious vegetarian treat enjoyed hot or cold.
Ingredients
Flaxseed ‘Egg’
- 2 TBSP ground flaxseed (linseed)
- 4 TBSP warm water
Fritters
- 1½ TBSP oil, divided (organic rapeseed/canola oil recommended)
- 1 medium onion (130g), finely chopped
- 2 tsp minced garlic
- 250 g (2 packed cups) sweet potato, grated (no need to peel)
- 70 g (½ cup) gram flour (chickpea flour) – can substitute with wholemeal or plain flour
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp salt
- 1 TBSP tomato puree (paste)
- 40 g (1 packed cup) spinach, finely chopped
Instructions
- Prepare the flaxseed ‘egg’: Place 2 tablespoons of ground flaxseed into a small bowl with 4 tablespoons of warm water. Stir and let it sit for several minutes until it gels to form a flaxseed ‘egg’ substitute for binding.
- Sauté the onion: Heat ½ tablespoon of oil in a large frying pan or skillet over medium heat. Add the finely chopped onion and cook gently until it starts to soften, about 3 to 4 minutes.
- Add sweet potato and garlic: Meanwhile, grate the sweet potato without peeling. Add the minced garlic and grated sweet potato to the pan, stirring to combine. Cook for a couple of minutes to soften slightly.
- Incorporate spices and tomato puree: Stir in 1 tablespoon of tomato puree, 1 teaspoon each of ground cumin and garam masala, and ½ teaspoon salt. Mix well and then remove the pan from heat.
- Mix batter: Transfer the cooked mixture into a mixing bowl. Add the flaxseed ‘egg’ and stir to combine. Sprinkle 70 grams of sieved gram flour (or alternative flour) into the bowl and stir thoroughly until the batter is smooth and well combined. Fold in the finely chopped spinach last.
- Shape and pan-fry fritters: If possible, use two frying pans to save time. Add oil to coat the base of the pan(s) and heat on medium. Scoop about half a cup of batter and drop it into the pan, pressing down with a slotted turner to flatten into fritter shapes. Avoid crowding; fit about 3 fritters per pan.
- Cook fritters: Fry the fritters for about 4 minutes until golden brown on one side. Carefully flip with a slotted turner and cook another 4 minutes until the second side is brown and cooked through.
- Optional oven finish: For enhanced flavor and crisp edges, transfer the cooked fritters to an oven preheated to 210°C (190°C fan / 410°F) and bake for 10 minutes.
- Serve and store: Enjoy the fritters hot or cold. Store leftovers in the refrigerator for up to five days. These fritters are likely freezable, although not yet tested.
Notes
- Chickpea flour should be sieved before mixing to avoid lumps.
- Using two frying pans speeds up cooking time significantly.
- Oven finishing is optional but recommended to enhance flavor and crispiness.
- Sweet potatoes do not need to be peeled for extra fiber and nutrients.
- Leftover fritters keep well refrigerated for up to five days.
- Freezing leftovers is likely possible but untested.
