These fritters have become a key staple of our household’s breakfasts, snacks and quick lunches. These are gently spiced, which makes them so satisfying with the crispy fried edges of grated sweet potato and the creaminess of the smashed white beans. Toddler and grown up approved, even as a cold lunchbox snack. Serving with a punchy flavored sauce or chutney (it’s pictured with our Loaded Green Sauce) and some salty halloumi or bacon will make it even more satisfying! Did I mention that they are also super budget friendly?
Beans are a great source of plant-based protein, essential for muscle repair and growth. They’re also high in dietary fiber, which supports digestive health and helps to maintain steady blood sugar levels (yes hello perfect postpartum snack). Sweet potato is high in beta-carotene (which converts to Vitamin A), essential for eye health and immune function.
This recipe is egg and gluten free (when made with GF flour, could easily use regular flour if that’s your preference) which makes the mixture vegan. To make it fully vegan, remember to use coconut oil or other high smoke point oil instead of ghee.
Whether you give them a whirl as a treat or put them “on the menu”, hope you and your family find them as satisfying and fun to eat as ours does!
Sweet Potato and White Bean Fritters
Ingredients
- One can of cannellini beans rinsed and drained
- 1 medium sweet potato grated (approx 1 cup)
- 1 teaspoon of cumin
- 1 teaspoon of smokey paprika
- 1 cup of self raising flour we use gluten free
- 1 cup of almond milk or other milk (plant based milk will keep it vegan friendly)
- 1/2 teaspoon baking soda
- Pinch of salt and pepper
- Ghee or coconut oil for frying (coconut oil will keep it vegan friendly)
Instructions
- Grate the sweet potato with the skin on and transfer to a large bowl.
- Add the beans, salt, pepper and spices to the bowl - then smash the beans thoroughly with a fork.
- Preheat a frying pan to a medium heat with a tablespoon of ghee (or coconut oil).
- Add the flour, milk and baking soda to the bowl and stir well to combine. It should be a pancake-mixture consistency, but hold together well.
- When the pan has come up to a medium/high heat, dollop a heaped tablespoon of the mixture into the pan and spread it out slightly.
- You should see the fritter cooking nicely along the edges (like a pancake) and the top will dry and even bubble slightly. Flip onto the other side when it’s golden brown, and cook the other side till golden and crispy.
- Repeat till you finish the mixture, adding extra ghee/coconut oil to the pan between rounds of cooking. Just make sure it heats up before adding more mix to the pan.
- Serve alone as a quick snack, or alongside some grilled halloumi and green sauce (aka salsa verde) or chutney to round out the flavors. Enjoy!
