The variety of fritter recipes circulating in our cookbooks and the online nowadays is so extensive that comparing any random two must be like comparing chalk with cheese sometimes. Don’t get me wrong, this isn’t a bad thing… I’m all for putting twists on traditional recipes, so hopping on this bandwagon was right up my street.
For my version, of course the core ingredient had to be sweet potato. Sweet potato isn’t only delicious, but it seems to be a good source of everything, including slow-release energy, vitamin C and dietary fibre. As a vegetarian recipe, I decided to bulk up my fritters with some gorgeous, protein-rich soya mince as well; let’s just say I wasn’t going to settle for the refined flour you can often find in fritter recipes, either. 😉 Do let me know if you try them out, they’re delish!
INGREDIENTS (makes 4 fritters)
- Sweet potato, x1.5
- Soya mince, x5 tblspns
- Quinoa flour, x4 tblspns
- Free range (if possible) egg, x1
- Garlic Italian Schwartz seasoning, x2 tblspn
- Sweet paprika, x2 tblspn
- Coconut oil
- Wash, peel and grate the sweet potato into a large mixing bowl.
- Heat some coconut oil on a large pan over a low heat.
- Add the soya mince, quinoa flour, garlic Italian seasoning, sweet paprika and egg to the mixing bowl.
- Mix the ingredients together well with thoroughly washed hands and separate the mixture into four equal-sized blobs.
- Shape the blobs into fritter or burger shapes.
- Simply space each fritter out on the frying pan, cover with a lid and allow them to cook through for approx. 5 mins on each side.
- I expect you’ll enjoy these guys, they’re delicious! 😀