Category
Mains
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Ian Kavanagh
This is a very easy meal to prepare and cook. I'm a big fan of creamy sweet potato mash as I love the colour when served alongside spinach and it tastes great too. This fritter mix makes approximately 12 fritters so plenty for two people with some leftover, easy to prepare and easy to make, ideal for a quick midweek lunch or evening meal.
Ingredients
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Two medium sweet potatoes chopped
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3 cloves of garlic smashed and chopped finely
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2 cups of spinach
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Two courgettes grated
200g of chickpea flour
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Two teaspoons of Stock
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1 tbsp curry powder
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1 tbsp ground coriander
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1 tbsp ground cumin
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1 tbsp turmeric
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1 tbsp garam masala
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Glug of oil for frying
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Salt and pepper
Directions
Grate the courgettes and add to a bowl
Add the spices, finely chopped garlic and crumble in the stock cubes and mix well with courgettes
Heat oil in a frying pan
Scoop up just over a tablespoon of the mixture to make each fritter (make sure the fritters aren't too thick). Add to the frying pan and fry until crispy brown on both sides. With a decent size frying pan you should be able to fry six at a time.
Serve with the mash and spinach
For the creamy sweet potato mash
Boil the chopped sweet potato until soft
Season with salt and pepper and a little cream and mash until it's a smooth texture
For the wilted spinach
1. Add the spinach to a small pot with a little bit of hot water and gently cook till the spinach is fully wilted and then serve. Keep the nutrient dense leftover water for making soups and gravy in the future