Sweet Potato Fritters

Jump To The Beet - Sweet Potato Fritters 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

Roasted tomatoes

  • 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

 

  1. Peel and chop the sweet potato, steam in a pan with boiling water until soft.
  2. Add the potato and other fritter ingredients to a large bowl and mash until mixed together.
  3. Form into two fritters.
  4. Place all the coating ingredients into a separate bowl and stir well.
  5. Coat each fritter in the mix
  6. Store in the fridge until ready to cook.
  7. 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.
  8. To cook the fritters; add enough oil to lightly coat the surface of your pan and fry for roughly 3 minutes on each side.
  9. Serve the fritters and tomatoes with sliced avocado for a colourful, wholesome plate. Enjoy!

 

 

 

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