When we were looking for a dish for week 11 of VegHead for a Day we wanted something that would be appropriate for summer but also good any time of the year. The Indian spices are flavourful but not hot and the homemade mint chutney adds an extra depth to the taste. These fritters keep well so you can make them ahead of time if you like.
Sweet Potato Fritters with Mint Chutney
Course: DinnerCuisine: VeganDifficulty: Easy3
servings30
minutes25
minutes55
minutesIngredients
4 cups of sweet potato, peeled and shredded
1 red onion, finely diced
4 cups of kale, stems removed and finely chopped
1/2 tsp of salt
1 Tbsp of garam masala
1 tsp of cumin
1/2 tsp of tumeric
1/2 cup of gram (chickpea) flour
1/2 cup of red lentils
- Mint Chutney
1 1/2 cups of fresh mint leaves
1 clove of garlic
1 tsp of green chili sauce
1 Tbsp of fresh lemon juice
1 ripe avocado, peeled and pitted
1 tsp of maple syrup
Salt and pepper to taste
Directions
- Preheat oven to 400º F.
- Bring a pot of water to a boil and add the red lentils. Let simmer for 5 minutes until the lentils are soft but not mushy. Rinse and set aside.
- In a frying pan over medium heat saute the onion, sweet potato and kale until the onion is soft and translucent.
- In a large bowl Combine the flour and spices.
- Add the fried vegetables and lentils to the bowl and mix thoroughly.
- Form 12, 1/2″ thick patties (I use a 1/4 cup measuring cup as a mold) and place on a baking sheet lined with parchment paper.
- Bake for 25 minutes or until the fritters are crisp. Alternatively you may fry them in a little oil on both sides until crisp.
- For the Chutney
- Add all the ingredients to a blender and blend until smooth.