Smoky Beans and Sweet Potato Hash Browns

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This dinner was a game of two halves. The beans – awesome; the fritters – not so good.

This recipe is taken from Anna Jones – A Modern Way to Cook, and was one of those where I kind of figured what the result would be before I made it. In fairness even the author doesn’t sing its praises; simply saying ‘a good quick dinner’ – I should have known better!

On one side we had a homemade take on baked beans, only so much better than what you get in a tin – while on the other side we had hash browns which ended up being more like mini frittatas.

A lot of recipes substitute potato for sweet potato and hope it will work. Unfortunately it doesn’t work here. The sweet potato is flavoured only with a small amount of cumin seeds and is bound together with egg. It didn’t take a lot of working out to realise these patties were going to be eggy and generally lacking in taste. For me they were a bit of a fail.

I’ve made fritters with sweet potatoes before and they have been better because the potato has been roasted first and the flavours have been developed by adding spring onion or soy sauce. Blitzing the roasted veg with other ingredients and then forming the patties seems more successful. These raw ones are disappointing. You can’t really get enough flavour into them, they don’t tend to keep their shape unless you are very careful with them and they tend to lose their integrity as you eat them.

Perhaps a pinch of chilli flakes would have woken them up a bit. I might try that some other time.

The beans on the other hand were excellent. Having fried a shallot with some smoked paprika and adding some really tasty cherry tomatoes you add cannellini beans, a little thyme and a dash of balsamic vinegar. These are super tasty and would be a great side. I could see myself whipping up a big batch of these and having them with burgers and fries or something like that.

Not such a successful dinner – but very healthy and a great bean discovery.

 

 

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