Sourdough Discard Sweet Potato and Chickpea Fritters
These sourdough fritters are quick, easy and tasty! They are jam packed full of goodness with sweet potato and chickpeas. Great as a snack ... even better in a burger!
160gSweet Potatograted (approx. one medium sweet potato)
150gSourdough Startercan be discard
30gAll Purpose Flourcan use whole wheat
1Egg
240gChickpeasone can, drained
Salt & Pepper to tasteyou need quite a bit
1tspSmoked Paprika
1tspOregano
1 tspCoriander seeds
Olive Oilfor frying
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Instructions
Peel and grate the sweet potato into a bowl.
Add the chick peas to the bowl and squeeze around half of them so they are broken up. This gives the fritters better texture.
Now add all the other ingredients and combine until it forms a thick batter. Ensure that all the flour and egg is mixed through.
Heat a large frying pan on the stove, adding around 20 mls of oil to the pan. Once it's hot, turn the pan down to a moderate heat.
Add spoonfuls of mixture to the pan and flatten them slightly so they cook evenly. Cook for around 4 minutes on each side or until they are golden and crispy on the outside.See notes below for sizing the fritters.
Lay cooked fritters on paper towel once cooked to absorb excess oil.
Notes
You can add other veggies to the fritter mixture. Canned sweet corn works really well and adds some extra color.You can make these smaller, like a traditional fritter - or you can make them like burger patties and serve in a burger bun with spiced yoghurt and salad (trust me they'll become a favorite at your dinner table).