Sweet Potato + Cauliflower Fritters
I love fritters as a nice way to use up veg in your fridge and let’s be honest, a tasty way to get some veg in full stop. I usually make these fritters with cauliflower florets but increasingly I’m using the stalks of my favourite cruciferous vegetables as the main component. So, next time you’re making something with cauliflower be sure to save the stalk for some fritters! If you want to follow along a quick tutorial on how to make these head over to my Instagram where I have a video here.
Serves 6-7 fritters
Cooks in 20 Minutes
1 small, sweet potato (roughly 130g) peeled + grated
1 cauliflower stalk (yes, the stalk) washed and grated
60g corn fresh or frozen
90 g flour (plain, chickpea and spelt all work)
1.5 tbsp curry powder
150ml non-dairy milk
Mix all the ingredients together in a bowl.
Heat a large frying pan or skillet over medium-high heat.
Add 3 generous dashes of oil to the pan.
Add 2 tbsp of the mix to the pan, keeping it in a round shape and using a spoon to press down the mix (keep them under 1cm – nice thin).
Cook for 2-3 mins ether side until crispy and golden, (if your fritters are thicker in height they will take longer to cook through).