Sweet Potato & Amaranth Fritters with Garlic, Parsley Dip

  • 1 large sweet potato - diced into small pieces

  • 100g amaranth grain - cooked
  • ½ tsp ground cumin

  • ¼  tsp ground coriander

  • ½ tsp coarse black pepper

  • salt to taste

  • 1 tbsp vegan greek yogurt
    (or plant-based alt)

  • 1 garlic clove - crushed/grated

  • a handful of fresh parsley

  • 1 tbsp gram flour

  • rocket - to serve
  • Half fill a pan with water and heat over high heat until boiling. Add the sweet potato pieces to the pan, and reduce heat to medium. Leave to simmer for 20-25 minutes or until the sweet potato is soft and fully cooked.

  • Drain the sweet potato pieces, and mash until a smooth mixture comes together. Place to one side to cool before progressing to the next fritter step.

  • Meanwhile, prepare the parsley and garlic dip. Add the crushed garlic and finely chopped parsley to a small bowl, spoon in the greek yogurt and combine. Season with a pinch of salt and place to one side until ready to serve.

  • Add the cooked amaranth grain, sweet potato pieces, gram flour, cumin, coriander, salt and pepper in a medium-sized bowl. Mix until just combined.

  • You can use a non-stick frying pan or cast iron pan for cooking the fritters. Make sure to preheat the pan over high heat and reduce to medium heat right before cooking. Spoon 1 tbsp of the sweet potato batter into the pan. Repeat with up to four fritters, making sure not to overcrowd the pan. Cook the fritters on either side for 3 minutes until slightly charred.

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