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!