Adding a little chilli and cumin powder to these fritters gives a really nice ‘bite’ and flavour to them and the spices can be adjusted according to taste.
The finished mix needs to be wet but not overly-so, so depending on the size of your sweet potato and carrot, two eggs may be sufficient. I usually find that if I prepare the vegetables earlier in the day with two eggs, an extra egg is needed just before cooking.
INGREDIENTS: makes 10 – 12 fritters
1 large sweet potato
1 large carrot
1 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon cayenne pepper
Sea salt and freshly ground black pepper
2 eggs (possibly 3 depending on size of vegetables)
Olive oil or coconut oil for cooking
Grate the sweet potato and carrot using a food processor or by hand.
Add the rest of the ingredients (except the oil) and mix well together. Depending on how large the sweet potato and carrot are, two eggs or possibly three to make a nice sticky mix.
Heat the oil in a large fry pan and add spoonfuls of the potato mix pressing down lightly with spatula.
Fry for three to four minutes before turning over and cooking for the same on the second side.
Keep warm whilst you cook the remainder of the fritters.
Serve with a delicious green salad or to accompany a fish or meat dish.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.