Sweet potato, red onion and coriander fritters
This is excellent dinner fodder – though equally good for a picnic.
I suppose purists will point out that these are more like little frittatas, but I'm not a fan of using flour in fritters, as I think it makes them a bit stodgy. The sweet potato and egg act well enough as a binder. If chilli is your thing, throw some in. You may want to add some grated courgette, once it comes back into season. I'm also a big fan of those fried shallots (easily available from Asian supermarkets) to sprinkle over the top of the cooked fritters, or to include in the mixture.
Serves: 4
Ingredients:
- 2 large sweet potato
- 1 red onion
- Salt and pepper
- Olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon of grated parmesan
- Handful of coriander (stalks included), finely chopped
- 2 eggs, lightly beaten
- 50g butter, for frying
Method:
- To begin, preheat the oven to 180°C.
- Wash the sweet potato and chop into small chunks.
- Slice the red onion into thin wedges, toss with the sweet potato and a bit of olive oil in a roasting dish, scatter over a bit of salt and pepper, and bake for 20 minutes or so, until the kumara is soft and the onion has caramelised down nicely.
- Remove and allow to cool.
- Transfer the sweet potato and onion to a mixing bowl and mash everything up a bit.
- Add the cumin, parmesan and chopped coriander, and mix well, then fold in the beaten egg and season well. Get a pan going over a moderate heat.
- Add a little more olive oil and a bit of butter, and fry dollops of the mixture gently for several minutes on both sides until golden brown.
- Pop the cooked fritters on top of a paper towel to drain off excess oil while you do the rest. Serve immediately, while they are still warm.
Don’t you love fritters? What’s your favourite type? Let us know in the comments.
Image credit: Stuff.co.nz / Jason Creaghan
Written by Simon Mannering. First appeared on Stuff.co.nz.
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