You can play around with the veg in these, swapping carrots, pumpkin or butternut squash for the potatoes, if you like. Whatever you use, though, don’t leave the fritter mix sitting around for too long once it’s made, otherwise it will go soggy. These are best eaten straight after baking, but they are also good warmed up in a low oven a few hours later, or even the next day.
Prep 10 min
Cook 25 min
30g black quinoa
1-2 sweet potatoes, peeled and coarsely grated to get 250g
2 small baking potatoes, peeled and coarsely grated to get 250g
1 red onion, peeled and thinly sliced
25g picked coriander leaves, roughly chopped
75g plain flour
2 tbsp cornflour
1 tbsp ground coriander
1 tbsp ground cumin
Salt and black pepper
400ml sunflower oil
2 limes, cut into wedges, to serve
Cook the quinoa in plenty of boiling water for 10 minutes, until it is cooked but still has bite. Leave to drain in a sieve, then pat dry to remove as much liquid as possible.
Put both potatoes, the onion, coriander and quinoa in a large bowl and mix well to combine.
In a small bowl, whisk together both flours, the spices, a teaspoon and three-quarters of salt and a good grind of pepper. Slowly whisk in 100ml cold water, until you have a smooth batter.
Heat the oil in a medium saute pan on a medium-high flame.
Tip the batter into the vegetable bowl and mix together well. Using your hands, form the fritter mix into golf ball-sized portions weighing about 50g each, squeezing them very tightly to compact them and extract most of the liquid. Cook the fritters in batches, so as not to overcrowd the pan: carefully drop three or four balls into the hot oil and fry for about four minutes in total, turning them once halfway, until golden-brown and cooked through, then transfer to a plate lined with kitchen paper (if the fritters start browning too quickly, adjust the temperature of the oil as you go). Serve hot with the lime wedges alongside.