A list of 10 Superfoods has long hung in my kitchen, touting sweet potatoes.
Growing up, the only sweet potatoes I saw on our table were topped with brown sugar or marshmallows. I don’t like sweet on my dinner plate and I loathe marshmallows.
You see, I start with no fondly remembered repertoire for this nutritionally powerful tuber.
So I glommed on to this recipe from a popular British food magazine I picked up to read on the plane coming home.
Winner!
It can be improved, I suspect, with the addition of onion or garlic. Next on my list.
Sweet Potato Spinach Fritters
Ingredients
- 300 grams sweet potato peeled and grated
- 150 grams spinach leaves finely chopped
- 1 tablespoon turmeric
- 1 teaspoon chili flakes
- 3 eggs
- 100 grams whole wheat flour
- 1 teaspoon baking powder
- Oil for frying
- salt and pepper to taste
Instructions
- Combine all ingredients, mix well, season and let batter rest for 30 minutes. Heat oil in large frying pan or saucepan over medium high heat. Form fritters with two spoon, or a small scoop. Fry in batches of 6, one minute on the first side, and a couple of minutes on the reverse, til they are nicely browned.Remove to a paper towel lined plate and keep warm while cooking the remainder.Serve with dipping sauce of your choice. I made a raita with yogurt and cucumber. The published recipe suggested sweet chili sauce.