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    Sweet potato fritters with black bean salsa

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    Sweet potato fritters with black bean salsa

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    2 British Blacktail free range medium eggs
    2 tbsp plain flour
    ¼ tsp ground allspice
    250g Waitrose Evangeline sweet potatoes, scrubbed clean
    4 salad onions, finely sliced
    2-3 tbsp olive oil
    1⁄2 x 400g can black beans, drained and rinsed
    150g cherry tomatoes, quartered
    1 small avocado, diced
    1 mild green chilli, sliced
    1 lime, juice, plus extra wedges to serve
    2 tbsp chopped coriander, plus extra leaves to serve
    3-4 tbsp soured cream 


    1. Whisk the eggs, flour and allspice in a bowl. Cut any knobbly bits off the sweet potatoes, then coarsely grate. Add to the bowl with ½ the salad onions. Season and stir everything together.

    2. Heat the oil in a large non-stick frying pan over a medium-high heat. Divide the potato mixture into 6 equal portions and use your hands to shape each into a rough patty. Add to the pan (you may need to cook them in two batches) and fry the patties for 4-5 minutes on each side until golden and cooked through.

    3. For the salsa, mix the black beans, tomatoes, avocado, chilli and remaining sliced salad onions in a bowl. Add the lime juice and a pinch of salt, then stir through the coriander. Serve on the hot fritters with the coriander leaves on top and the lime wedges and soured cream on the side.

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    Cook’s tipSweet potato skin contains lots of fibre so don’t peel it – just give them a good scrub before grating.

    And to drink...Villa Blanche Pinot Noir, S France (75cl), is an elegant red wine with notes of ripe cherries and blackcurrants, and a floral, minty finish.


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    5 stars