Picture the scene: it’s 8.45pm on a Monday night (Made in Chelsea is starting soon). The kitchen is covered in sweet potato and cauliflower. The scent of curry and sunflower oil wafts through the air. Something beautiful is happening.
This is exactly how Gary found me last night, I don’t know why I decided to make these on a Monday night, after a full day at work and a gym session, it just happened. I definitely didn’t think they’d take long to make, and truth be told they don’t, but it’s really hard to make a small amount of mix, and then you need to factor in cooking it all. This recipe made around 18 fritters.
These babies were the solution to a food problem: a lone, large cauliflower taking up too much space, and two sweet potatoes in the cupboard that just needed some love. I knew there must be a delicious way to combine cauliflower with sweet potato, and it turns out, it’s this. Keeping the mixture quite wet means that you get lovely crispy bits of potato that extend past the fritter itself making it almost like a baji. Alternatively if you wanted something more like a pancake you could keep adding more flour until you get a sticky consistency.
Make sure you have a good hour set aside, a decent food processor or grater and lots of cloths to wipe up with. Let’s get frittering!
Sweet Potato and Cauliflower Fritters
Makes around 18 fritters
- 1 medium cauliflower
- 2 medium sweet potatoes (or one big, one little)
- 1 small white onion
- 4 tsp curry powder
- 2 cloves garlic
- 1 tsp tumeric
- Salt and pepper
- 1 tsp chilli powder or 1/2 fresh chilli
- Splash milk
- 2 medium eggs, beaten
- 100g flour
- Vegetable oil, for frying
Use a food processor or a cheese grater to thinly slice the sweet potatoes into very fine strips. I used the ‘shred’ function on my Veggie Bullet for both the sweet potato and the cauliflower. Use a combination of the grater and a knife to chip up the cauliflower very finely to get a ‘cauliflower rice’ texture. Be warned – you will get this everywhere! Finely chop the onion or shallot and the garlic.
In a big bowl combine the vegetables and add the curry powder, spices, garlic, eggs, milk, seasoning and a bit of the flour. Stir well (I used my hands) and gradually add the flour until you have mixture of a thick consistency that almost holds a patty shape, but not quite. Keep adding flour or milk til you get there.
Next, in a big frying pan, heat up some sunflower, vegetable or coconut oil (anything but olive) and drop small amounts of the mixture in the pan. Use a spatula to spread them out a bit as they cook, you don’t want them too thick. Brown for 3-4 minutes on each side on a medium heat. Enjoy immediately or keep in tupperware for the next day.