This one’s a very quick one, but I thought it was worth posting as it’s taken me ages to put together a recipe that works for me. I’ve tried dozens without much success – the fritters either don’t bind properly, they’re too wet, too dry, or just not the right consistency. The trick is to use egg and polenta or cornstarch as a glue to hold everything together, and to not be shy when it comes to the amount of oil you fry them in so they caramelise on the outside a little – so use something healthier like Coconut Oil.
This is a good for using up leftovers as they can be padded out with finely sliced greens or whatever vegetables need using up – like a fancy bubble and squeak. If you’re a gannet like us though and leftovers are a rare sighting in your house, it’s worth deliberately making too much sweet potato for tea one night, and then keeping it to make these for brunch or as a side with your tea
- 2 Sweet Potatoes, Mashed
- 2 Spring Onions, Sliced
- 2 Cloves of Garlic, Crushed
- 1 Red Chilli, Chopped
- Handful of Coriander, Chopped
- 1 Egg
- 3 Tbsp Polenta (or Breadcrumbs)
- Cook the Sweet Potatoes, drain them as much as possible and mash them up
- Stir in the Spring Onion, Garlic, Chilli and Coriander
- Mix in the egg, followed by the Polenta
- Using plenty of Coconut Oil in a large frying pan, fry the mixture 1 heaped tablespoon at a time.
Tip: Flatten the fritters as they cook to increase the surface area and get more of the outside crispy and caramelised. Feel free to add whatever veg you've got lying around to pad it out - sweetcorn, sliced mange tout or finely sliced greens work well, but go nuts (Seriously, toasted nuts would go ace in these)
Thai Sweet Potato Fritters Recipe