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Spiced beetroot and sweet potato fritters

These vegan spiced beetroot and sweet potato fritters are similar to rosti - so they are egg, gluten and dairy-free – but more healthy. You can serve them as a snack to accompany an aperitif, as a starter with a green salad or in a burger bun, flat bread with condiment.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 small beetroots
  • 2 medium sweet potatoes
  • 2 cloves of garlic minced
  • 2 cm ginger
  • ½ cup chickpea flour
  • Salt and pepper
  • ½ tsp chilli powder or to taste
  • ½ tsp turmeric powder

Method
 

  1. Thinly slice the onion.
  2. Peel then grate the beetroot and sweet potato, using a course cheese grater.
  3. Mix them with the onion, add some salt and put the mixture in a sieve. Rest for 10 minutes, then squeeze out any excess liquid.
  4. Put the mixture in a bowl, add the grated ginger & garlic. Add the turmeric, chilli powder and chickpea flour. Combine well.
  5. Heat some vegetable oil in a wok or deep frying pan. Add dollops of the mixture, and flatten them slightly with the base of the spoon. Fry them for about 2 minutes, then turn them over and cook until golden and crispy.
  6. Serve at room temperature.