Sweet Potato and Spinach Fritters

sweet potato fritters_157This recipe was a part of our Curried Winter Night menu. Please check out the entire menu and the story behind its creation – it includes a handy shopping list!

Makes 24 small one-bite fritters

Disclaimer: This recipe may come out differently dependent on method of cooking sweet potato/spinach, etc. I made these a couple of times — sometimes more rice flour or peas may help to make the texture more cake-like. Be sure to taste and adjust seasonings as necessary. The first time I made these, they were perfect. When I made them again, the fritters needed a bit more stiffness, so I added rice flour (you can grind rice in your coffee grinder to make rice four).  I had to add rice flour to give the fritters a bit more substance. I made them a third time and added both peas and rice flour, so use your best judgement.

2/3 cup coconut oil split: 1/3 cup and 1/3 cup
1 leeks, thickly sliced
2 shallots, finely chopped
1 tsp ground cumin
1 tsp nigella seeds or onion seeds
1 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1 large sized sweet potatoes – steamed and cooked
1 tsp salt or to taste
1 green chili (de-seeded and finely chopped)
17 ounces spinach (leaves and fine stems), finely chopped (can substitute cooked, frozen and drained)
2/3 cup fresh cilantro (leaves and fine stems), finely chopped
2 whole eggs
Lemon wedges for serving

Heat the oven to 200°. Put 1⁄3 cup of the oil in a large skillet over medium heat. When it’s hot, add the leeks and shallots and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin, coriander, cardamom and cinnamon and continue to cook for 5 minutes. Transfer the onion mixture to a large bowl and add the chili, spinach and cooked sweet potatoes and cilantro, and salt. Allow to cool.

Beat the egg and fold it into the mixture.

Put the remaining oil (1/3 cup) in a large skillet over medium heat. When it’s hot, form mixture into small patties and add to pan. Fry them until golden and crisp, 2 to 3 minutes per side. Drain on paper towels, then transfer to a platter in the oven to keep warm. Repeat with the remaining mixture, adding more of the oil as needed. Serve warm or at room temperature, with lemon wedges or with a coconut curry sauce.

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