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Sweet potato fritters with black bean salsa
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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.
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.
Typical values per serving:
This recipe was first published in October 2021.