Susie Drage
Music, Art & Cookery
The Cookery Book
Sweet Potato and Vegetable Fritters with a Lime Yogurt Dip



Sweet Potato and Vegetable Fritters with a Lime Yogurt Dip
Makes approx 6 servings
Preparation: 10 minutes
Cooking Time: 10 - 15 minutes
This is a marvellous way to use up any left over vegetables - I used a Sweet Potato that was sitting in the veg bowl and then added handfuls of frozen mixed veg - served with the Lime Yogurt sauce, these make delicious fritters.
I served this with Tangy Quinoa and Herb Salad with Mango (Vegan)
Ingredients
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250g cooked vegetables, chopped (or you can use mixed frozen vegetables)
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1 Sweet Potato, peeled, cubed and boiled for about ten minutes until softened
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2 beaten eggs
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One bunch of chopped coriander
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1 teaspoon ground turmeric
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1 teaspoon of hot chilli sauce or (we prefer Sweet Chilli sauce)
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4-6 spring onions, finely chopped
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2 -3 tablespoons of brown rice flour, (or you can use either Chickpea or Buckwheat flour)
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Sea Salt
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Freshly ground black pepper
For the Lime Yogurt Dip
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150 ml Natural Yogurt (you can use Coconut, Soya or other yogurts if you prefer)
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Grated zest and juice of one Lime
Method
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Firstly, make the Yogurt Dip by combining the zest and juice of a lime with the yogurt, whip well and set aside.
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Peel and cube the sweet potato and boil in slightly salted water for about ten minutes or so, until softened. Drain and mash.
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Take a large mixing bowl and into this put the mixed vegetables plus the sweet potato mash.
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Now add the beaten eggs, coriander, turmeric, chilli sauce (if using), flour and spring onions.
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Season and mix all the ingredients until you have a loose batter consistency. If it is too wet, you can always add a little more flour.
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Put 2-3 tablespoons of oil into a large pan and then spoon small amount of the mixture into the pan. I made three patties and gently fried these for a couple of minutes on each side.
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Serve these with the yogurt dip and a side salad.