These sweet potato fritters are crispy on the outside and tender on the inside. They're paired with a sweet, sour, and creamy cashew cream that does a solid job of taming the spicy green chilli. They're spiced with aromatic garam masala and cumin to give them a savory flavor and topped with a brought and citrusy cashew cream.
Masala Sweet Potato Fritters With Citrus Cream [Vegan]
For the Fritters:
- 2 heaping cups sweet potato, peeled and steamed
- 1 cup green peas
- 1 jalapeño, minced finely
- 4 green onions, sliced
- 1 tablespoon tamari
- 1 teaspoon maple syrup
- 1 teaspoon chili powder
- 2 teaspoon garam masala
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 flax eggs (1 tablespoon ground flaxseed, plus 3 tablespoons water per "egg")
- 2 tablespoons flour (all purpose, whole wheat, or gluten-free)
- Roughly 1 teaspoon sea salt
For the Citrus Cashew Cream:
- 1 cup raw cashews, soaked 1 hour to overnight
- 3/4 cup cilantro
- 1/2 cup warm water
- 4 tablespoons lemon
- 1/2 lime, juiced
- A pinch of cumin
- A generous sprinkling of sea salt
- For the Topping:
- A pinch of salt
- Additional green onion, sliced
- Cilantro, roughly chopped
To Make the Citrus Cream:
- In a high-speed blender, pour your drained cashews, water, lemon, lime, cumin, and salt. Blend for 30-40 seconds until completely smooth and creamy. Taste and adjust as necessary. You might want a little more lime or salt. Set aside in the refrigerator while you prepare the fritters.
To Make the Fritters:
- In a medium mixing bowl, combine your just-cooked (preferably warm) sweet potatoes and green peas. Using a potato masher, roughly mash the ingredients until the peas are roughed up a bit and the potatoes are no longer in big chunks. Small pieces are okay here and there.
- Add in the rest of your seasonings and use your hands or a wooden spoon to incorporate everything. Taste and add more salt if needed. You want it to be thoroughly seasoned before you cook them.
- Prepare a large non-stick frying pan with a teaspoon of coconut oil on medium heat. When the oil is hot, scoop a small fistful of fritter 'batter' into your hands and form a patty. Place the patty on pan and press down lightly forming a circle. Repeat with the rest of the fritters, in as many batches as required for the size of your pan. Patties take 4-5 minutes on each side, depending on your stove. You will want them to be golden brown and lightly crisped before flipping. When cooked to your liking, let them rest on some paper towel to soak up excess oil.
- Serve immediately with a hearty splash of cashew cream, sprinkle of cilantro, and extra green onion if you like.
- Sweet Potato