Perfect for sharing, these baked sweet potato fritters are full of veg and flavoursome spices that make them a delicious snack with cooling tzatziki for dipping. Baked rather than fried, they are easy to make and healthy too, something Marc in our story loves as he can share them with his health-conscious Dad while watching the footie.
- Preheat the oven to gas 7, 220°C, fan 200°C. Over a sink, squeeze the liquid from the grated sweet potato and carrots. Add to a bowl with the spring onions, finely chopped chilli, garlic, cumin seeds and chopped coriander stalks. Season and mix together. Add the flour and beaten eggs to the bowl, mixing well to combine.
- Line a baking tray with nonstick baking paper and spray the surface with the sunflower oil, until fully coated. Mould the mixture into 12 equal-sized, round patties in your palm and squeeze gently to create a solid shape. Put on the tray and spray some sunflower oil over the patties. Cook in the oven for 20-25 minutes, until golden and crispy.
- Meanwhile, mix the sliced chilli with 1 tsp olive oil. Once the patties are cooked, use a spatula to transfer gently to serving plates. Top with the sliced chilli and the reserved coriander leaves. Cut 2 ‘cheeks’ from the lime by slicing off the sides. Serve the patties with the lime, mixed salad leaves and tzatziki.
Squeeze the grated veg as hard as you can. The drier you get it, the crispier the fritter.
These fritters are great for breakfast the next day, re heat the fritters in a pan on a low heat and top with poached eggs.