sweet potato fritters

with hummus and almonds

  • 4 eggs
  • 600g sweet potato (kumara), peeled and grated
  • 1 teaspoon ground cumin
  • ½ cup coriander (cilantro) leaves, roughly chopped
  • 2 cloves garlic, crushed
  • ½ teaspoon sea salt flakes
  • ¼ cup (35g) wholemeal spelt flour+
  • 2 tablespoons extra virgin olive oil, plus extra to serve
  • 1 cup (260g) store-bought hummus, to serve
  • ½ cup (80g) toasted almonds, chopped
  • sumac and micro (baby) coriander (cilantro) leaves, to serve
  1. Place the eggs, sweet potato, cumin, coriander, garlic, salt and flour in a large bowl and stir to combine. 
  2. Heat 2 teaspoons of the oil in a 20cm non-stick frying pan over medium heat. Add ¾ cup of the mixture and spread evenly. Cook for 3–4 minutes each side or until cooked through. 
  3. Remove from the pan and cover to keep warm. Repeat with the remaining oil and mixture. 
  4. Top with hummus, extra oil, almond, sumac and coriander to serve. Makes 4.  

+ Find wholemeal spelt flour in health food stores.

 

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