recipes
Gluten-free chili sweet potato and spinach fritters with pumpkin seeds
Serves:
2021-01-30
Ingredients
- 400g sweet potato, defrosted.
- 80g frozen chopped spinach, defrosted and squeezed
- 1 red onion,
- 2 eggs
- 1 tsp mixed spice,
- ½ tsp nutmeg
- 3 tbsp. pumpkin seeds
- ½ red chili, finely sliced
- 100g gluten free-flour (Schar)
- 2 tbsp. olive oil
- Bunch rocket leaves
- 60g cream cheese
- 1 tsp lemon zest
Method
Peel the sweet potato, grate and press with kitchen paper to remove excess water. Peel and shred the red onions. Beat the eggs in a medium bowl and add in the sweet potato, onions, spinach, spices, pumpkin seeds and chili and mix well. Finally, add the flour whilst still mixing. Form into 6 rosties and cook in the large pan with the olive oil on both sides for 3-4 minutes or until cooked through.
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