Sweet potato and corn fritters

Sweet potato and corn fritters

By
From
Roasting Tray Magic
Makes
8
Cooking time
35 mins
Photographer
Faith Mason

These are deeeelicious. You could eat them as a side or starter, maybe with a bowl of guacamole alongside, or gobble them hot straight from the roasting tray with a squeeze of lime and a sprinkling of good sea salt flakes.

Ingredients

Quantity Ingredient
200g sweet potatoes, grated
100g sweetcorn kernels, (fresh or from a can)
1 tablespoon self-raising flour
1 fat garlic clove, crushed
20g finely grated parmesan cheese
1 large egg
2 teaspoons aleppo pepper, (or 2 tsp sweet paprika plus a generous pinch of cayenne)
1/2 teaspoon sea salt

Method

  1. Preheat the oven to 200°C and line a 30 x 20 x 5-cm roasting tray with baking parchment.
  2. Place all the ingredients in a bowl and mix well. Drop 8 equal mounds of the mixture into the prepared roasting tray and flatten them slightly with a fork.
  3. Roast for 25 minutes, or until they are starting to crisp up at the edges and can be easily flipped with a spatula. Turn over and roast for a further 5 minutes. Serve immediately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again