If you like sweet or savoury it doesn’t matter – this dish has the best of both!
I first put this dish together when I was trying to use up some fresh ingredients before a vacation. With a whole cauliflower, one sweet potato and half a carrot. I was considering sweet potato mash and roasted sweet potato. However, I didn’t want to pair roasted cauliflower with roasted sweet potato, and I wanted something with a bit more texture than mashed potatoes. Answer – sweet potato fritters! Did I just “Russell Something Up” 😉.
Making the Sweet Potato Fritters
Vegetable fritters are an amazing way to use leftover vegetables. This recipe includes turmeric and sweet paprika sweet potato fritters, but they are versatile so you can use any spice or flavouring that suits you. If you want to add a bit of heat, then swap the sweet paprika for hot smoked paprika and add additional fresh chillies.
I suggest you prepare the fritters first, especially if you are hand grating. The first time I made these I very much underestimated how long it would take me to grate one small, sweet potato by hand! I also vastly underestimated how messy this would be. Because of this, I have recommend using a food processor for this section. Trust me, it is most definitely worth it.
Removing Excess Liquid from the Sweet Potato Fritters
I suggest removing excess liquid from the chopped sweet potato and carrot before adding in the other ingredients. If you are hand grating then you will realise how much liquid is hidden within these vegetables. To help the fritters stick together, it’s important we try and remove any excess water that we can.
You should end up with a dry consistency and then you can add in the spices and flavourings and mix well so that it is evenly distributed. Following that, you add the flour and eggs to create a stickier consistency which enables us to shape into flat balls and for them to remain shaped. For a vegan alternative, instead of egg try using 2 teaspoons of melted coconut oil.
What to do with Leftovers?
If you have any leftover fritter mixture, may I recommend that you turn that into a vegetable hash. To do this, you don’t need to shape, just add to a frying pan with a bit of oil and keeping mixing on medium- high heat until evenly crispy. I did this with my leftovers and pair with a fried egg for brunch the next day. Absolutely delicious AND healthy.
Benefits of Cauliflower
Cauliflower is nutritious, high in fibre and low calorie which makes it a great option for creating a healthy and fulfilling dinner. It provides a good amount of antioxidants which can help in the fight against cancer. Cauliflower is also high in B-Vitamins.
Sweet potato is also full of antioxidants and provides a good source of vitamin A . It contains high levels of beta carotene, this is transformed into Vitamin A in the liver.
If you haven’t already, have a look at some of my other recipes with cauliflower or sweet potato.
Harissa Roasted Cauliflower with Sweet Potato Fritters
Ingredients
Cauliflower Bake
- 1 Cauliflower
- 1 clove Garlic
- 1 tsp Harissa Paste
- 2 tsp Harissa spice
- 1 tsp Turmeric
- 1 tsp Sweet Paprika
- 1 tsp Coconut Oil
Fritters
- 1 large Sweet Potato
- 1 large Carrot
- 2 cloves Garlic
- 1 inch Fresh Ginger
- 4 tbsp Plain Flour
- 4 tsp Turmeric
- 4 tsp Sweet Paprika
- 2 large eggs (Use 2 tsp of coconut oil as a vegan alternative)
- 1 handful Fresh Chopped Coriander (aka Cilantro)
- Salt and Ground Pepper for seasoning
- Oil for frying
- 1 fresh chilli Optional
Instructions
- Peel and chop the sweet potato and carrot intolarge chunks and place into a food processor
- Blitz until you have finely chopped pieces (carefully not to over-blitz into a liquid
- Wrap the grated contents in a paper towel or clean cloth and squeeze out the excess liquid and empty into a bowl. Alternatively, place the grated carrot and potato into a large bowl and place a piece of kitchen paper on top and compress until damp. Repeat a few times whilst also mixing the carrot and potato mix between compresses.
- Grate the ginger and garlic and add to the bowl, along with salt, spices and half the coriander (optional: and half of the chilli) and mix evenly
- Once mixed, add the eggs and flour, and combine all
