Sweet potato fritters

    (17)
    53 minutes

    The savoury fritters are great as an entree or for a lunch or brunch. Serve warm with chutney.


    16 people made this

    Ingredients
    Serves: 4 

    • 2 sweet potatoes, peeled and cubed
    • 1 tablespoon vegetable oil
    • 1 jalapeno chilli, seeded and finely chopped
    • 3 spring onions with their tops, thinly sliced
    • 2 cloves of garlic, crushed or finely chopped
    • 1 teaspoon brown sugar
    • 1/4 teaspoon allspice
    • salt and pepper to taste
    • 1/4 cup vegetable oil

    Directions
    Preparation:20min  ›  Cook:33min  ›  Ready in:53min 

    1. Place the sweet potatoes in a pot, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain well, place the potatoes in a mixing bowl, and mash.
    2. Meanwhile, heat the 1 tablespoon of oil in a frypan over medium-high heat. Stir in the jalapeno, spring onions and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar and allspice into the mashed sweet potatoes in the bowl. Season to taste with salt and pepper.
    3. Form the sweet potato mix into 12 slightly flattened cakes about 5cm in diameter using your hands or large spoons. Place on a plate.
    4. Heat the 1/4 cup of oil in a frypan over medium-high heat. Place the sweet potato cakes in the frypan, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (13)

    by
    21

    Simply Amazing. I'm a huge fan of potato cakes, and an even bigger fan of sweet potatoes! So was really excited to try this recipe. Flavor was amazing. I followed the recipe completely EXCEPT I found the mixture to be too wet and in reading some of the comments I figured it would have the same problem of falling apart that others had ran into. To fix this I added 1egg and around 1/4 cup of flour to give it a little body. They fried to a perfect golden color. The outside was perfectly crispy and the inside was still creamy and amazing! Even the hubby says they were a 5 star! We will definitely be having these again!  -  05 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    9

    Wonderful Flavor. I really liked these; however, the jalapeno I used was very spicy and if I were to do it over I would have left it out. Too spicy for me. Also I have never made this type of "cake" before and they didn't hold their shape as well as I would have liked. Not sure if there is a trick to it or not or if it just takes practice. They didn't completely fall apart. All in all a great recipe and I plan on making again. Thank you!  -  01 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    8

    The batter was way too loose - the cakes fell apart while frying and stuck to my non-stick pans. I then dipped the patties in Panko breading then fried them. Much better!  -  23 Mar 2008  (Review from Allrecipes USA and Canada)

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