Marc's 'winning' sweet potato fritters recipe

Name: Marc's 'winning' sweet potato fritters
Yield: Serves 3
Ingredients: 1 medium sweet potato, peeled and grated; 200g carrots, peeled and grated; 3 spring onions, finely chopped; 2 red chillies, seeded, 1 finely chopped, 1 finely sliced; 1 large garlic clove, finely chopped; 1 tbsp cumin seeds; handful coriander, stalks finely chopped, leaves reserved; 4 tbsp plain flour; 3 eggs, beaten; sunflower oil spray; 1 tsp olive oil; 1 lime; 60g mixed baby salad leaves; 1 x 200g tub tzatziki

Created by The Tesco Recipes team

Football has always been a big deal for Marc and for his dad. They'd always watch the game while scoffing a bag of chips. But these days Dad has to look after himself a bit more, so Marc makes these baked fritters instead – proper sharing food that they can tuck into while cheering on their team.

See method

Serves 3
15 mins to prepare and 25 mins to cook
345 calories / serving

Ingredients

1 medium sweet potato, peeled and grated
200g carrots, peeled and grated
3 spring onions, finely chopped
2 red chillies, seeded, 1 finely chopped, 1 finely sliced
1 large garlic clove, finely chopped
1 tbsp cumin seeds
handful coriander, stalks finely chopped, leaves reserved
4 tbsp plain flour
3 eggs, beaten
sunflower oil spray
1 tsp olive oil

To serve

1 lime
60g mixed baby salad leaves
1 x 200g tub tzatziki

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Each serving contains

Energy: 1455kJ 345.0kcal; 17%
Fat: 16g; medium23%
Saturates: 5g; medium25%
Salt: 1.1g; medium18%
Sugars: 15g; low16%

of the Reference intake

Carbohydrate 42.0gProtein 15.0gFibre 7.0g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Over a sink, squeeze the liquid from the grated sweet potato and carrots. Add to a bowl with the spring onions, finely chopped chilli, garlic, cumin seeds and chopped coriander stalks. Season and mix together. Add the flour and beaten eggs to the bowl, mixing well to combine.
Line a baking tray with nonstick baking paper and spray the surface with the sunflower oil, until fully coated. Mould the mixture into 12 equal-sized, round patties in your palm and squeeze gently to create a solid shape. Put on the tray and spray some sunflower oil over the patties. Cook in the oven for 20-25 minutes, until golden and crispy.
Meanwhile, mix the sliced chilli with 1 tsp olive oil. Once the patties are cooked, use a spatula to transfer gently to serving plates. Top with the sliced chilli and the reserved coriander leaves. Cut 2 ‘cheeks’ from the lime by slicing off the sides. Serve the patties with the lime, mixed salad leaves and tzatziki.

Little help: Squeeze the grated veg as hard as you can. The drier you get it, the crispier the fritter.
Leftovers: These fritters are great for breakfast the next day, re heat the fritters in a pan on a low heat and top with poached eggs.