I’m really into making delicious meals out of what’s in the fridge and pantry at the moment rather than going and buying specific ingredients. It’s all in an effort to waste less and be more economical but it’s also kind of fun. Like playing ‘mystery box challenge’ with yourself – wow what a sad sentence! Anyway out of this habit has come some really great meals and this was one of them. Flavoured with ginger and turmeric and full of crispy edges and just tender sweet potato these are a great breakfast, lunch or light dinner idea. I highly recommend serving them with tangy greek yoghurt and a squeeze of lemon.
You could easily use a different root vegetable or green in these fritters, depending on the season or what you have languishing in your fridge. They would also reheat well in a sandwich press if you were having them as a work lunch.
Makes 8 fritters
2 cups grated sweet potato
1 cup chopped kale, stem removed
2 spring onions, finely sliced
1/2 tsp freshly grated ginger
1/2 tsp freshly grated turmeric
1/2 tsp chilli flakes (or 1 birdseye chilli finely chopped)
2 eggs, lightly beaten
1/3 cup buckwheat or spelt flour
salt and pepper
1 Tbs rice bran or coconut oil
Mix together the sweet potato, kale, ginger, turmeric, spring onion and chilli. in a large bowl. In a separate smaller bowl whisk together the eggs and flour until smooth. Generously season with salt and pepper.
Pour the egg and flour mix onto the vegetables and mix well to combine. Put a large frypan on medium high heat and add oil. Once hot grab small handfuls of the mixture (approx. 2-3 Tbs) and mould into a pattie in your hands, place these in the frying pan. Cook for a few minutes on each side, until golden. Remove from the pan and serve with some feta or yoghurt and some fresh coriander.