Sweet Potato Fritters and Spicy Rice
Bringing an end for now to my extended love affair with lime and kale, here’s a recipe so delicious and filling that you’re just going to have to try it. Crispy on the outside, sweet and gooey in the middle, these are great with a bit of salsa on the side.
I think they could have done with a little more firmness, so if you make them perhaps try adding some breadcrumbs or extra flour, but they’re really fine if you want to make them without. You could also oven bake these rather than fry them if you’d prefer. Be warned: they are extremely moreish and will be gone by morning if you leave any leftovers unattended!
- 2 sweet potatoes
- 1 red onion
- 1 green pepper
- 1 tin chickpeas
- A couple of red chillies (add more or less as you like)
- 1/2 lime
- 2tsp smoked paprika (ordinary’s fine as well)
- salt & pepper
- oil for frying
Prick and microwave the sweet potatoes for about 6-7 minutes until just cooked through. Meanwhile dice the onion, pepper, and chillies very fine, and fry them together with the paprika until tender.
Cut the potatoes open with a knife and scoop all of the flesh into a bowl with a spoon. Add about 2/3 of the onion mix to the bowl and mash together with the juice of the lime, salt & pepper to taste, and enough flour to make the mix extremely thick and sticky.
Cook the rice along with 1/2 a vegetable stock cube. Meanwhile heat enough oil for shallow-frying the fritters in a pan over a medium-high heat.
Scoop dollops of the fritter mixture into the oil and fry until golden and crispy, turning half way through to do both sides.
When the rice is done put in back in the pan with the remaining 1/3 onion mix, add the tin of chickpeas, and fry for a few minutes together.
Serve with kale and salsa!