Sweet Potato Vegetable Fritters
Ingredients
- 375g sweet potatoes (approx. 1 large)
- 1 small onion
- 1/4 cup diced leek
- 1/2 cup chopped kale
- 1/4 cup diced red bell pepper
- 1/2 cup frozen sweetcorn
- 1 tsp chilli flakes
- 1.5 tsp garlic powder
- 1 tsp salt
- black pepper to taste
- 1 cup gluten-free flour or plain flour
Preparation
Peel and grate the sweet potatoes into a large mixing bowl, then peel and grate the onion, finely dice the leek white part, dice the red bell pepper, and finely chop the kale and add to the bowl.
Add the sweet corn, chilli flakes, garlic powder, salt, pepper, and flour, then stir everything together well; the mixture should be slightly doughy but sticky and formable into patties with oiled hands if needed.
Roll the mixture into balls and flatten into 2-3 inch patties, adding more flour if too wet to hold together.
Heat 1/2-inch of vegetable oil in a large non-stick frying pan and cook the fritters on medium-high heat, ensuring the oil is hot so they sizzle immediately.
Fry for 3-4 minutes per side until golden brown and crispy, turning as needed and reducing heat if browning too quickly.
Remove from the pan and place on a paper towel-lined plate to absorb excess oil.
Enjoy with garlic dipping sauce.
