Sweet Potato Fritters with Avocado Puree

Here is a delicious vegetarian recipe.  This recipe originally came from the cookbook "Australian Gourmet Traveller Simple", but I was lacking a few ingredients so I altered it a little.  I will start with the recipe I used and then add the recipe as it was in the book.

Ingredients:

Peanut oil
800 g orange sweet potato, peeled and coarsely grated
6 shallots, chopped
1 tsp ground coriander
2 tsp ground cumin
1/2 cup Italian parsley leaves, chopped
1/2 cup plain flour / spelt flour
3 eggs, separated
150 g (1 cup sesame seeds)
Tomato
Baby rocket/lettuce
Cucumber

Avocado puree:
1 large avocado, seeded, peeled and coarsely chopped
1/2 tsp honey
1 tsp sweet chilli sauce
1 tbsp light Greek-style yoghurt

Wraps to serve

Method:

For avocado puree, process all ingredients in a food processor until smooth.  Season to taste with salt and pepper.  If you don't have a food processor, mash with a fork until desired consistency is reached.

Heat 1 tbsp of peanut oil in a large, non-stick frying pan.  Add sweet potato and stir over high heat for 3-4 minutes, or until just soft.  Cool, then place in a bowl with green onions, parsley, cumin and coriander.  Mix in flour.  Season to taste with sea salt and freshly ground black pepper and combine well.  Add egg yolks and mix until well combined.

Using an electric mixer, whist egg whites until soft peaks form, then gently fold into sweet potato mixture.  Shape 1/4 cupfuls into 12 x 5 cm rounds and coat with sesame seeds.  Place on a baking paper-lined tray and cover and refrigerate for 2 hours.  This will be difficult if the mixture is still warm.  If it is still a little sloppy, fill the bases of a 12-hole muffin tin with sesame seeds and spoon the mixture between the 12 holes and then sprinkle the sesame seeds on top also.  Cover and refrigerate for 2 hours.

If you have used the muffin tin, tip the tin upside down over a baking paper-lined baking tray and tap so the patties drop out.  Heat enough oil to cover the base of a large, non-stick frying pan and cook fritters, in batches, adding more oil when necessary, until golden on both sides.  Drain on absorbent paper.

Serve fritters immediately either on their own with avocado puree, on top of a salad topped wrap (as shown) or as a burger patty.

HINT:  If you do not have a non-stick frying pan, line the base of your frying pan with baking paper before adding the oil.  This makes the patties much easier to handle. These could also be cooked on a baking paper-lined BBQ plate.

Makes 12.

The recipe straight from the book

Ingredients


Peanut oil
800 g orange sweet potato, peeled and coarsely grated
6 shallots, chopped
6 kaffir lime leaves, centre vein removed and thinly shredded
1/2 cup coriander leaves
2 fresh red serrano chillies, seeded and finely chopped
1/2 cup plain flour / spelt flour
3 eggs, separated
150 g (1 cup sesame seeds)
Baby rocket to serve

Avocado puree:
1 large avocado, seeded, peeled and coarsely chopped
1 tbsp lime juice
1 tbsp sour cream

Method



For avocado puree, process all ingredients in a food processor until smooth.  Season to taste with salt and pepper.  If you don't have a food processor, mash with a fork until desired consistency is reached.

Heat 1 tbsp of peanut oil in a large, non-stick frying pan.  Add sweet potato and stir over high heat for 3-4 minutes, or until just soft.  Cool, then place in a bowl with green onions, shredded lime leaves, coriander, chillies and flour.  Season to taste with sea salt and freshly ground black pepper and combine well.  Add egg yolks and mix until well combined.

Using an electric mixer, whist egg whites until soft peaks form, then gently fold into sweet potato mixture.  Shape 1/4 cupfuls into 12 x 5 cm rounds and coat with sesame seeds.  Place on a baking paper-lined tray and cover and refrigerate for 2 hours.  This will be difficult if the mixture is still warm.  If it is still a little sloppy, fill the bases of a 12-hole muffin tin with sesame seeds and spoon the mixture between the 12 holes and then sprinkle the sesame seeds on top also.  Cover and refrigerate for 2 hours.

If you have used the muffin tin, tip the tin upside down over a baking paper-lined baking tray and tap so the patties drop out.  Heat enough oil to cover the base of a large, non-stick frying pan and cook fritters, in batches, adding more oil when necessary, until golden on both sides.  Drain on absorbent paper.

Serve fritters immediately with avocado puree and rocket to the side.