Sweet Potato & Leek Fritters with Green Goddess Dressing



Sweet potato fritters or otherwise known as hash, (nothing dodgey about these ones though) are my go to brunch at the weekend. I normally make them with sweet potato and courgette but I didn't have any courgette and the leek was looking a bit sad so I used that instead. I think it works really well. Maybe even better than the courgette as it can be a bit soggy if you don't squeeze enough liquid from the mixture. I like the bit of heat from the chilli in the dressing and the Sriracha sauce but you could leave these out and it would still be tasty.


You could make this a vegan recipe and swap out the egg in the fritter mixture for aquafaba or a chia seed and water mix. Then top the fritters with halve an avocado instead of the fried egg.


This recipe serves the portion in the image, so it depends on how hungry you are. One to two portions really.


Ingredients

Sweet potato hash

150g sweet potato, peeled and grated

1 tsp. dukkah

1 leek

1 egg

3 tbsp. plain flour

1 sprig chopped parsley

Salt & pepper

3 tbsp. olive oil


Green goddess dressing

Bunch of parsley, chopped roughly

Bunch of coriander, chopped roughly

Juice of a small lemon

Salt & pepper

1 green chilli, roughly chopped

1 clove garlic, roughly chopped

3 tbsp. olive oil

3 tbsp. water


Other ingredients

1 egg for frying

2 tbsp. Sriracha sauce

1 tsp. mixed sesame seeds

Handful of baby spinach


Method

  1. Prepare the leek by chopping off the green top and the rough bit at the bottom. Chop a few rings off for dressing your plate and set these aside. If you don't often use leek, cut it down the centre and run the water from the tap through the leaves to remove any dirt. Once cleaned, finely dice the leek and set this aside for a moment.

  2. Grab a sieve and line it with a sheet of kitchen paper. Add the grated sweet potato and over a sink press the sweet potato into the sieve so that the excess liquid drains out.

  3. Transfer the sweet potato minus the paper (obviously) to a large bowl. Add the egg, leek, dukkah, parsley, egg, flour, and salt & pepper. Mix all the ingredients.

  4. Heat a large frying pan and add the olive oil. This takes a medium to high heat. If you had an egg ring, you could make nice even shaped fritters. Otherwise, just distribute the mix into 3 even portions in your bowl. Add each one to the frying pan and press down, spreading the mixture out until it's a fine enough layer but not see through. Leave to brown on the bottom for 7 or so minutes. Resist the urge to turn them, patience is key and it prevents them falling apart. Brown for slightly less on the other side as the pan will be hotter.

  5. While the fritters are cooking, make the dressing. Just whizz all the ingredients together in a blender. If the mixture is not loose enough, add a little more oil or water.

  6. Heat a small frying pan and dry fry your egg. I find the dry frying gives is a crispier white.

  7. Everything should be ready to go. Stack your fritters with a layer of spinach in between. Drizzle the dressing and sauce Sriracha over the fritters. Sprinkle with the sesame seeds and leek rings.

Enjoy!










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