¼ cup rice flour or potato flour
½ tsp baking soda
½ tsp curry powder
Salt and pepper, to season
½ cup coconut cream
2 packed cups (250g) grated raw sweet potato
¾ cup chopped roasted cashew nuts
3 tbsp finely chopped coriander
2 tbsp sweet chilli sauce
2- 3 tbsp grapeseed oil or other neutral oil
1 small handful fresh coriander leaves, to serve
- Place flour, baking soda, curry powder, salt and pepper, egg white and coconut cream in a mixing bowl and beat to a smooth batter. Mix in sweet potato, cashews, coriander and sweet chilli sauce. Chill until ready to cook.
- Heat 1 tablespoon oil in a heavy frypan. Place dessert spoonfuls of mixture into heated pan and cook for about 1 minute each side to brown. They will not be cooked through at this stage. Transfer browned fritters to a baking tray. Continue to cook mixture in batches using more oil as needed and ensuring pan is fully heated before adding each batch. Chill if not cooking within 2-3 hours.
- When ready to serve, preheat oven to 180°C and bake fritters for 10 minutes or until springy to the touch and fully cooked. To serve, scatter with coriander leaves.