super tasty, sweet and savoury, makes a fab picnic food and these little beauties are crispy on the outside and soft and sweet on the inside! Easy to make and they last 3 days in the fridge but you will defo eat them before that!!
1kg sweet potatoes
1 red chilli
2 cloves garlic
150g peas (frozen peas thawed)
1 Red onion
1 can Of cooked chickpeas
1/2 tsp smoked paprika
1 tsp cumin seed
2 tsp ground cumin
1/2 tsp pepper
1 tsp salt
3 tsp tamari
Juice 1/2 lemon
100g gram flour / flour of choice
Pinch of black pepper
Preheat the oven to 180 degrees (if baking the sweet potato)
Clean Chop the sweet potato into small cubes. Either boil until soft or bake on a baking tray and bake for 30 mins until soft and cooked.
Finley chop the chilli, garlic and red onion.
Once the sweet potatoes are cooked (drain and rinse if boiled and leave to dry for a minute), in a large bowls add the rest of the ingredients along with the sweet potatoes (don't add the peas). Using a potato masher mash all ingredients until well mixed. Add the peas and gently mix trying to keep them whole for colour and texture. Taste and season to your liking by adding more salt, pepper, lemon juice or chilli until it tastes balanced and delicious.
Roll into small balls.
Sieve the gram flour or normal flour into a small bowl with a pinch of salt and pepper, add the water and mix well
Flatten each ball so its approx 1-1.5cm high and dip into the batter until well coated.
Either fry or bake them.
To fry heat non stick frying pan with 2 tbsp on medium heat, once hot add a single layer of the fritters and fry until golden, turn them carefully so both sides are crispy and golden and repeat with the rest.
else bake at 180 degrees in a preheated oven, ensuring they are well spread out on a baking tray that is lined with baking parchment, bake for 10 mins then turn them over and bake for a further 10 mins.
we love to serve these with sweet beetroot hummus or guacamole
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