THE PALEO SWEET POTATO FRITTERS THAT'LL SAVE YOUR WEEKEND

INGREDIENTS

  • 1 garlic bulb
  • 100ml extra virgin olive oil
  • 500g sweet potato, peeled, grated
  • 1 tsp each ground cumin, coriander seeds and dried chilli flakes
  • 1 cup (100g) almond meal
  • 2 eggs
  • 1/2 cup (140g) tahini
  • Juice of 1 lemon, plus lemon wedges to serve
  • 2 chorizo, skins removed, crumbled
  • Toasted flaked almonds, amaranth leaves and micro radish, to serve

  • METHOD

    • 1
      Preheat oven to 200°C. Place garlic on a sheet of foil and drizzle with 1 tbs oil. Enclose garlic in foil and roast for 1 hour or until very soft. Cool, then squeeze garlic flesh into a bowl, discarding peel. Set aside.
    • 2
      Combine sweet potato, spices, almond meal and eggs in a bowl. Season. Heat remaining 1/3 cup (80ml) oil in a large non-stick frypan. In 2 batches, add 1/3 cup sweet potato mixture per fritter to frypan, flattening with a spatula into 10cm rounds. Cook for 2-3 minutes each side, turning carefully, until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture (add more oil if necessary).
    • 3
      Place garlic flesh, tahini, lemon and 1/4 cup (60ml) iced water in a food processor. Whiz until glossy and thick. Season.
    • 4
      Place chorizo in a non-stick frypan. Cook over high heat, stirring, for 8-10 minutes until crisp.
    • 5
      Top fritters with chorizo, almonds, amaranth and radish. Serve with roasted garlic tahini and lemon wedges.
    • https://www.delicious.com.au/recipes/paleo-sweet-potato-fritters/H1QMT3GQ?current_section=recipes

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