Ingredients:
700 g / 24.5 oz sweet potatoes (3 medium-large)
1 tsp salt
1½ tbsp ground flax seeds
3 small spring onions / scallions, finely sliced
black pepper
1 tsp cumin and 1 tsp smoked paprika
50 g / heaped 1/3 cup rice flour
1 tsp baking powder
vegetable oil for frying or baking

Lime-Chipotle Dip:
70 g / ½ cup raw cashews or sunflower seeds, soaked*
30 ml / 2 tbsp lime juice
small garlic clove
salt to taste
2-3 tsp chipotle paste, adjust to taste

Method:
1. Grate sweet potato coarsely in a food processor. Combine ground flax with 1½ tbsp of water in a small bowl. Set aside.
2. Stir 1 tsp of salt through the mixture and set aside for 10-15 minutes. If baking, pre-heat your oven to 220° C / 425° F and line a large baking tray with baking paper.
3. Squeeze all of the excess liquid out of the sweet potato – you can do it by placing it in the middle of a clean muslin cloth or grabbing small handfuls and doing it by hand. Be very thorough.
4. Place squeezed out sweet potato in a mixing bowl, add finely sliced spring onions, dry spices, black pepper, rehydrated flax, baking powder and rice flour. Mix/knead using your hands until well combined.
5. Grab about 40 g / 1.4 oz each of the mixture and squeeze each portion in the palm of your hand well so that it sticks together, then shape into a flat stumpy disc. I used a 5 cm / 2 inch cookie cutter and made the patties 1.5 cm / 0.6 inch tall for baking (they shrink in the oven) and about 1.25 cm / 0.5 inch for frying.
6. IF BAKING: Arrange fritters on the baking tray, brushing them with a generous amount of oil on both sides. Bake for 22-25 minutes or until golden on both sides, flipping them once half way through.
7. IF FRYING: Pre-heat about 2 tbsp of oil in a heavy bottom skillet. Arrange a few patties (you’ll need to fry them in batches) on the shimmering oil. Fry undisturbed until browned on one side, flip gently and fry until the other side is lightly browned too.
8. Handle the fritters gently while super hot. Consume warm, with a side of chipotle dip.

Lime-Chipotle Dip:
1. Put drained cashews (or sunflower seeds) in an upright blender with 6 tbsp (90 ml) of water and 2 tbsp (30 ml) of lime juice, a good pinch of salt and a peeled garlic clove. Blend until super smooth.
2. Transfer to a small bowl and stir some chipotle paste through, start from 1 tsp and increase the amount to your taste.

This recipe is from Lazy Cat Kitchen but I have a few adjustments. I’d go lighter on the smoked paprika and cumin next time, add a little more salt and some grated onions would be sooo good!!

Stop by our booth on Wednesday to grab some taters and let us know if you try this recipe!