Meals and Courses

Indian-Spiced Fritters with Mango Chutney

cook 20 mins
  • 2 eggs
  • 500 g (1 lb) sweet potatoes, coarsely grated
  • 1 onion, thinly sliced
  • 2 teaspoons peeled and freshly grated root ginger
  • 150 g (5 oz) flour
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric (optional)
  • ¼ teaspoon cayenne pepper
  • 3 tablespoons vegetable oil
  • salt and pepper
  • coriander leaves, to garnish
  • mango chutney, to serve
  • Beat the eggs in a bowl. Add the sweet potatoes, onion and ginger and mix well. Sprinkle over the flour, spices and seasoning and mix really well.
  • Heat the oil in a large frying pan and place large spoonfuls of the mixture in the pan, flattening slightly with the back of a spatula. Cook for 5–6 minutes over a medium heat, turning once, until crisp and golden. Drain on kitchen paper and keep warm. Repeat with remaining mixture.
  • Arrange the fritters on plates, garnish with coriander leaves and serve with mango chutney.
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