Sweet Potato and White Bean Fritters
Such a delicious breakfast, lunch or snack that is quick, easy and full of protein + iron thanks to the cannellini beans.
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!