I love a fritter as a freeze-ahead meal prep item to use for impromptu dinners, packed lunches, picnics and as a veggie packed side, so these Indian Style Sweet Potato Fritters are a total winner. If you have any random root veg laying around you can use this recipe and sub out the sweet potato – I have used carrots and beetroot together before to delicious effect. Combos work as well as a single veg. Also make a bigger fritter and you can use it in a bun as a veggie burger. Yum!
These freeze so well and are delicious instead of bread with soup, with an egg on top or with some mango chutney, raita and salad as a starter for an Indian meal. And they are gluten, nut, dairy, egg and wheat free too. I shallow fry them to make them a bit healthier but you could deep fry them if you wish, just make sure the middle is cooked through.
Indian style sweet potato fritters
- 350g sweet potato, peeled and grated
- 2 red onions or very large shallots, peeled and grated
- 2 tsp hot curry powder (or mild if you prefer)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1 tsp salt
- 200g Gram (chickpea) flour
- 50ml water
- Step 1 Place the grated vegetables in a large bowl with the spices and gram flour. Mix really well so all the vegetables are covered and it is all well combined.
- Step 2 Add the water and mix well again so you have a looser consistency.
- Step 3 Heat enough oil to almost over the bottom of your frying pan until a little of the mix sizzles when dropped in.
- Step 4 Place tablespoon measures of the mixture into the pan and flatten them out a little, so they are around a centimetre thick. Turn the heat down to medium/low and cook for around 3-4mins on each side. You will need to do this in batches.
- Step 5 Place on a plate covered in kitchen paper when cooked to drain off any excess oil. Serve hot or allow to cook and freeze in bags or boxes to later defrost and heat in the oven on a baking tray or in a frying pan on a low heat until thoroughly warmed through.