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Indian-Spiced Sweet Potato Fritters

These fritters are easy to make, budget-friendly and packed full of nutritional goodness. For an evening meal, we love to serve them in buns, topped with mango chutney and crisp lettuce leaves, with side servings of baked beans and potato wedges. They also make a delicious filling for sandwiches or pitta breads.
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Hands on time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 5 fritters

Ingredients
  

  • 2 TBSP ground flaxseed (linseed)
  • 4 TBSP warm water
  • 1½ TBSP oil divided (I often use organic rapeseed (canola) oil)
  • 1 medium onion (130g) finely chopped
  • 2 tsp minced garlic
  • 250 g / 2 packed cups sweet potato grated
  • 70 g / ½ cup gram flour (chickpea flour) (or you can substitute with wholemeal flour or plain flour)
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp salt
  • 1 TBSP tomato puree (paste)
  • 40 g / 1 packed cup spinach finely chopped

Instructions
 

  • First, make the flaxseed 'egg' by placing 2 TBSP ground flaxseed in a small bowl with 4 TBSP warm water and leave to ‘gel’ up.
  • Gently heat ½ TBSP oil in a large frying pan (skillet) and cook the onion, until it starts to soften.
  • Meanwhile, grate the sweet potato (no need to peel it).
  • Add the garlic and grated sweet potato to the frying pan and stir through. Continue cooking for a couple of minutes. Stir in the tomato puree, cumin, garam masala and salt, then remove from the heat.
  • Transfer the contents of the frying pan into a mixing bowl. Add the flaxseed 'egg' and stir through. Sprinkle on the flour and stir through until fully combined (N.B. if using chickpea flour, I would recommend sieving it to ensure there are no lumps). Stir in the chopped spinach.
  • If possible, use two frying pans (skillets) to save cooking time. Coat the bottom of the frying pan(s) in oil and heat on medium heat. Scoop about half a cup’s worth of mixture and drop it into the pan. Press down on the mixture using a slotted turner to flatten it into fritter shape. You should be able to fit another three into the pan, but make sure not to crowd them.
  • Cook the fritters until golden brown on the bottom (about 4 minutes), then use a slotted turner to carefully flip them over. Continue cooking until brown on the second side (another 4 minutes or so).
  • As an optional step (which I highly recommend) continue cooking the fritters for 10 minutes in the oven at 210C (190C fan) / 410F. This brings the flavour out even more and also crisps the edges.
  • The fritters can be eaten hot or cold. Any leftovers can be stored in the fridge for up to five days. I haven’t tried freezing them yet, but I’m pretty confident that they will be freezable.
Keyword Budget Vegan Meals, Dairy-Free, Easy Vegan Meals, Egg-Free, Gluten-Free, Lunchbox Ideas, Vegan
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