For a sweater wearing breakfast that makes you feel like your winning against the elements, colour is key. I’ve been making a lot of pretty looking smoothies and porridges lately but last night I had chance to prepare these sweet potato & bean fritters.
These came out so well that I have to share them with you. People are always expressing worry that vegans don’t get enough protein, iron or B12. These fritters have it all, with a nutritional yeast (contains B12) and pumpkin seed (protein packed) crust so dig in and feel upbeat about winter.
Sweet Potato Fritters (makes 2 fritters)
- 1 sweet potato
- 1 spring onion
- 1 210g can red kidney beans
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped coriander
- salt & pepper to taste
For the coating
- 2 tablespoons nutritional yeast
- 2 tablespoons pumpkin seeds
- 2 tablespoons panko breadcrumbs
- pinch of salt
- 1/2 pack of roasted tomatoes on the vine
- 2 cloves of garlic
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon rapeseed oil
- Pinch of salt & pepper
- Peel and chop the sweet potato, steam in a pan with boiling water until soft.
- Add the potato and other fritter ingredients to a large bowl and mash until mixed together.
- Form into two fritters.
- Place all the coating ingredients into a separate bowl and stir well.
- Coat each fritter in the mix
- Store in the fridge until ready to cook.
- When ready, preheat oven to 190 degrees and place the tomatoes, with the garlic, oil, salt, pepper and balsamic on an oven tray and cook for 15 mins.
- To cook the fritters; add enough oil to lightly coat the surface of your pan and fry for roughly 3 minutes on each side.
- Serve the fritters and tomatoes with sliced avocado for a colourful, wholesome plate. Enjoy!