The paleo sweet potato fritters that'll save your weekend
Prep
10m
Cook
1h
15m
serves
6
Paleo sweet potato fritters
Easy, healthy and tasty, these fritters are hard to beat any time of the day.
Ingredients (14)
- 1 garlic bulb
- 100ml extra virgin olive oil
- 500g sweet potato, peeled, grated
- 1 tsp each ground cumin
- 1 tsp coriander seeds
- 1 tsp dried chilli flakes
- 1 cup (100g) almond meal
- 2 eggs
- 1/2 cup (140g) tahini
- Juice of 1 lemon, plus lemon wedges to serve
- 2 chorizo, skins removed, crumbled
- Toasted flaked almonds, to serve
- Amaranth leaves, to serve
- Micro radish, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C. Place garlic on a sheet of foil and drizzle with 1 tbs oil. Enclose garlic in foil and roast for 1 hour or until very soft. Cool, then squeeze garlic flesh into a bowl, discarding peel. Set aside.
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2.Combine sweet potato, spices, almond meal and eggs in a bowl. Season. Heat remaining 1/3 cup (80ml) oil in a large non-stick frypan. In 2 batches, add 1/3 cup sweet potato mixture per fritter to frypan, flattening with a spatula into 10cm rounds. Cook for 2-3 minutes each side, turning carefully, until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture (add more oil if necessary).
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3.Place garlic flesh, tahini, lemon and 1/4 cup (60ml) iced water in a food processor. Whiz until glossy and thick. Season.
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4.Place chorizo in a non-stick frypan. Cook over high heat, stirring, for 8-10 minutes until crisp.
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5.Top fritters with chorizo, almonds, amaranth and radish. Serve with roasted garlic tahini and lemon wedges.
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