Sweet Potato Fritters

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I love sweet potatoes. They are colourful, sweet, and have nowhere near as much starch as a regular potato.

This Ottolenghi dish is quite different in preparation to the leek fritters I made the other day – even if they do look the same.

I roasted my sweet potatoes until they were soft (I find you get a more intense flavour). I think the book suggests you boil or steam them.

Once you’ve drained and let the potatoes cool down you add a spice/chilli mix and mash to a quite thick puree.

You then fry them in 5cm wide x 1cm thick patties (mine are always larger) until they really brown – almost to the point where they look burned (like a good bubble and squeak).

You serve them with a yogurt dip (like most of the street type food in the Plenty book).

These are awesome – you really should make these. If they were just for me I’d add more chilli.

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