Sweet Potato Fritters with Soured Cream

• 600 gsweet potato, peeled, grated
• 2eggs, beaten
• 60 gplain flour
• 3spring onions, sliced, reserving 1 tbsp green tops to finish
• 1 tspground cumin
• 2 tbspvegetable oil
• 150 mlsoured cream
• 15 mllemon juice
• Fine salt, to taste
• 200 grocket, optional (optional)
• Finely grated lemon zest (2 g)
• ½lemon, cut into wedges
• 1 tbspolive oil, for optional rocket (optional)
• 1 tbsplemon juice, for optional rocket (optional)
• 20 gmixed seeds, toasted, for optional rocket (optional)
• Black pepper, to taste

Method

1. 1Pile the grated sweet potato into the centre of a clean tea towel, gather up the corners and wring out hard over the sink. You want it as dry as you can get it.
2. 2Mix the squeezed sweet potato with the eggs, flour, spring onions except the reserved green tops, and cumin. Season lightly with salt and black pepper, then divide into 12 equal portions.
3. 3Mix the lemon zest and 15 ml lemon juice into the soured cream. Heat one-third of the vegetable oil in a large frying pan over medium heat.
4. 4Add four fritter portions and flatten to about 1 cm thick, leaving space between them.
5. 5Fry for 3–4 minutes per side until golden and tender through the centre. Keep warm on a rack in a low oven while cooking two more batches, using half the remaining oil for each.
6. 6If serving the optional rocket, dress it with its separate oil and lemon juice and add the toasted seeds.
7. 7Serve three fritters per person with the lemon soured cream, reserved spring onion greens and lemon wedges. Add the optional rocket salad alongside.

Per serving

kcal

372

protein

9g

fibre

5.7g

carbs

45.9g

fat

17.5g