Sweet Potato Fritters

These little fritters of sweet potato special-ness are very 'Ottolenghi'; an expression that half the nation must now have adopted for describing his characteristically simple but very tasty recipes. These fritters are good fried or oven baked - and are particularly delicious served with some (0% fat) greek yoghurt mixed with lime, garlic and coriander... Also a big, crunchy and spring-like salad. Oh, and did I mention that they were really healthy too?!


  •  Sweet Potatoes (750g?)
  • 5-6 Spring Onions
  • Fresh Red Chilli
  • 1 or 2 tsp Soy
  • 1/2 tsp Sugar
  • 75g Plain Flour
  • Olive Oil (for frying)

Steam or boil your peeled Sweet Potatoes until they are just soft – mash them gently (don’t work the potatoes too much)

Chop and wash the Spring Onions

Finely chop half a Red Chilli (or as much as you like!)

Mix the Potatoes, Spring Onions, Chilli, Flour, Soy Sauce and Sugar in a large bowl.  Don’t work it too much – just mix it gently (preferably) using your hands (is easier!)

Shape and flatten ‘fritter’ shapes out of the mixture

To oven bake them – line a tray with greaseproof paper and lay out the Potato Fritters with plenty of space around each one.  You could (optional) brush with a little Olive Oil and then bake for 30 mins at 180˚c or until golden brown on the outside

To fry them – heat a pan with a little Olive Oil and when hot, fry the fritters for 4 mins or so on each side, or until golden brown.  Drain on kitchen paper before serving

Good sauces to go with these Sweet Potato Fritters are chilli sauce and also lemon and coriander dip…

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