- 1kg sweet potatoes, peeled and cut into large chunks
- 2 tsp soy sauce
- 100g flour
- 1 tsp salt
- ½ tsp sugar
- 3 tbsp spring onion, chopped
- ½ tsp fresh chilli, finely chopped (or more, to taste)
- Lots of butter, for frying
For the sauce:
- 50g Greek yogurt
- 50g sour cream
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
- 1 tbsp fresh coriander, chopped
- Steam the sweet potato until soft, then drain in a colander for an hour.
- Meanwhile, whisk the sauce ingredients until smooth and set aside.
- In a mixing bowl, work all the fritter ingredients by hand – it should be sticky, so if it’s a little runny, add some flour. Do not over-mix.
- Dip your hands in water and shape walnut-sized balls with the fritter mix, then flatten so you have round cakes around 5cm in diameter and less than 1cm thick. Place on an oily surface.
- Melt some butter in a nonstick pan. Using a fish slice, lift the cakes in to the pan and fry on moderate heat until you get a nice, brown crust, turning as necessary – about six minutes.
- Place between two sheets of kitchen towel, to soak up the excess butter.
- Serve hot or warm, with the sauce on the side and a crisp green salad.
DH & I loved them. DD1 looked at them like they were poison, but she was being a bit of a nightmare with food that day. I’m sure she’ll love them when she actually tries them!