Mexican feast with sweet potato fritters 🌶️ 💃
When you think of a Mexican feast you're probably not instantly thinking about a healthy plant-based feast!?
But actually it can be really easy to transform some of your favourite Mexican foods into plant-based wonders.
This weeks recipe is quick and really easy to whip up with just a few ingredients that are quite possibly already lurking in your store cupboard.
Sweet potato probably isn't the first ingredient you'd think of when you're think Mexican, but believe me it works!!
200g Sweet potato contains: 180kcal | 41g carbs | 4g protein | 0.3g fat
Sweet potatoes are often pitched against the humble potato and heroed as being healthier. Of course that depends on what merits you're measuring against! Both contain a similar amount of carbohydrates, but sweet potatoes have a lower glycemic index and contain more fibre. Sweet potatoes contain much more antioxidants than regular potatoes, but regular potatoes contain more potassium.
So both potatoes definitely have their merits. Personally, i love cooking with sweet potatoes because i find them so versatile.
Sweet potatoes are particularly high in beta-carotene, your body converts beat-carotene into vitamin A which is super important for your eye health. And when I say particularly high, i mean it - 200g of sweet potatoes contains seven times your recommended daily allowance of beta-carotene.
Sweet potato fritters with re-fried beans & guacamole
Ingredients (serves 2-3)
Sweet potato fritters
2x sweet potato
1x white onion
1x tsp salt
1/4 tsp chilli powder
1/2 cup chickpea flour
1x cup sweetcorn
1/8 small red onion
1x salad tomato or 6x cherry tomatoes
Sweet potato fritters
- Peel your sweet potatoes & onion
- Grate them both into a bowl
- Add you sweetcorn (drain if using canned)
- Season with 1x tsp salt & 1/4 - 1/2 tsp chilli powder depending on your tastes
- Mix well so everything is combined
- Add 1/2 cup chickpea flour and mix well. The flour should bring the mixture together into a sticky lump.
- Using your hands split the mixture into 8x small palm sized balls, flatten with the flat of your fingers into 1cm thick fritters.
- Heat a generous coating of olive oil in the based of a frying pan.
- Add the fritters to the pan, cooking for 8mins each side to reach golden brown both sides.
- Peel & finely dice red onion (keep 1/8th aside for the guacamole)
- Peel & mince the clove or garlic & red chilli
- Heat a drizzle of oil in another frying pan and saute the onion, garlic, chilli & salt
- Once they all start to soften and flavours release, add the drained can of beans.
- Add a splash of water to stop the beans sticking, reduce to a medium to low heat allowing the beans to heat through and flavours penetrate
- After 5-10 mins simmering, remove from heat and mash roughly - I like to leave some beans intact but you can mash as throughly as you like.
- Place the flesh of the avocado in a bowl
- Finely dice the remaining red onion (approx 1/8), add to bowl and combine well
- Finely dice the tomato(s), add to the bowl and mix
Delicious served with some salad leaves and salsa.
All components will store well in the fridge for 48hrs - add a squeeze of lemon juice to the guac to stop it browning.
Check out our cook-along where I make this recipe live
Drop me a comment below if you make this recipe or share your creations on instagram @newnorm_plantbased
Until next week 😘