Recipes and Cooking

Spiced Sweet Potato and Chick Pea Fritters with Soft Boiled Eggs

Kayla Sciacca Spiced Sweet Potato and Chick Pea Fritters 9 Preparation time 36 mins Serves 6 people

Ingredients

FRITTERS:

  • 1 x 400 g can of chickpeas, drained and rinsed thoroughly
  • 500 g sweet potato, peeled and grated
  • ¼ cup chives, finely chopped
  • 100 g feta, crumbled
  • 1 heaped tbsp tikka masala spice blend
  • 2 eggs
  • 1/3 cup (50 g) plain flour
  • ½ tsp baking powder
  • Sea salt and pepper, to season
  • Olive oil, to fry in

 

SOFT BOILED EGGS AND SALAD:

  • 6 eggs
  • Salad greens

Method

TO MAKE THE FRITTERS:

  1. Place the chickpeas into a large bowl and mash slightly using a fork. Add the grated sweet potato, chives, feta, tikka masala spice blend, 2 eggs, flour, baking powder, salt and pepper and mix thoroughly to combine.
  2. Heat a fry pan to medium heat. Cover the base of the fry pan with a thin layer of olive oil. Gently place tablespoons of the mixture into pan and cook for 4 minutes or until golden and the fritter is holding together.
  3. Gently flip each fritter and cook for another 3 minutes or until golden and cooked through.
  4. Place the fritters on a plate lined with kitchen paper and continue frying until no batter remains. Set aside.

 

TO MAKE THE SOFT BOILED EGGS:

  1. Prepare an ice bath. Set aside.
  2. Bring a large pot of water to the boil then reduce heat to simmer. Carefully add 6 eggs to the pot of simmering water and cook for 7 minutes.
  3. Carefully remove eggs and place into ice bath until cool enough to handle. Peel eggs and slice in half.

 

TO SERVE:

  1. Arrange fritters on a plate lined with salad greens, top with soft boiled eggs and a good pinch of salt and pepper.

Notes

  • This recipe is freezer friendly.

Recipe by Kayla Sciacca

Nutrition

  • 340g Serving size
  • 1700kj Energy
  • 406cal Energy
  • 20g Protein
  • 22g Total fat
  • 6g Saturated fat
  • 29g Carbs (total)
  • 7g Carbs (sugar)
  • 520mg Sodium
  • 7g Fibre

All nutrition values are per serve.