Thursday 29 September 2016

Indy Power: A sweet deal with these potato fritters

Published 24/07/2016 | 02:30

Indy Power's Sweet potato fritters and eggs
Indy Power's Sweet potato fritters and eggs
Nutritious: Purple sweet potatoes.
Step 1: Grate sweet potato
Step 2: Mix well
Step 3: Fry

Sweet potato fritters and poached eggs are the perfect pairing and a great start to the day.

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Sweet potato fritters and eggs

Sweet potato fritters and eggs are a match made in heaven. The crispy edges soak up the runny yolk in the most perfect way. This recipe is so simple but it takes a little time as the sweet potatoes need to cook, so make these when you have time to sip on a coffee while they're in the oven. If you're really organised, make the fritters ahead of time and then just pop them in the oven to reheat while you make the eggs.

Serves 2-4, gluten-free, dairy-free and paleo.

Ingredients

For the eggs

1-2 eggs per person

For the fritters

200g of sweet potato (approx 2 small)

60g of ground almonds

1 egg

Pinch of salt & pepper

1 tsp of paprika

Coconut oil

Method

Preheat the oven to 180°C. Start by grating your sweet potatoes. Add the grated sweet potato to a bowl with one egg, the ground almonds, paprika and a good pinch of coarse salt and pepper. Mix it well with your hands.

Heat some coconut oil in a pan on medium heat. Use your hands to pat the mixture into four cakes and then pop them in the pan.

Cook for about 4 minutes each side until they're nice and crispy, then pop them in the oven at 200°C for 15-20 minutes until cooked through.

During the last few minutes of their oven time, poach your eggs. Plate the cakes with the eggs on top, sprinkle with salt and pepper and enjoy!

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Step 1: Grate sweet potato

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Step 2: Mix well

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Step 3: Fry

Mix it up

This recipe is so versatile. It doubles as a delicious dinner and the fritters make a gorgeous starter when paired with a dip or sauce. They’re also a really satisfying substitute for a burger bun if you’re so inclined. You can make it your own by adding in different spices or herbs to mix up the flavour, and I love making them in mini versions too. If you have any leftovers, they’re a great lunch box filler that goes with pretty much anything.

PURPLE REIGN

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Sweet potatoes are an excellent source of antioxidants and many of their colour-related pigments have powerful anti-inflammatory properties. They’re also a rich source of beta-carotene, which helps protect your skin from sun damage and is an excellent nutrient for eye health. They’re high in vitamin C, potassium, iron, calcium and magnesium and sweet potatoes contain almost twice as much fibre as white potatoes, making them great for digestion and regulating blood sugar. If you can find them, purple sweet potatoes are even more nutritious due to their extra antioxidant properties from their deep purple colour. They’re also such a beautiful way to boost the colours on your plate.

INDY LOVES…

Breakfast! I’m a big healthy breakfast advocate. Like most people, I went through periods of skipping breakfast in the past but it’s undeniable how much better I feel with a proper meal. You’re fasting all night while you sleep so breakfast is really important for restoring energy levels and powering you up for the day. It kick-starts your metabolism and nourishes your body with essential nutrients after a night’s sleep. I have eggs most mornings, which are a great source of protein and healthy fats. Plus, when you throw in some complex carbs from the sweet potatoes, you’ve got the ideal breakfast.

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