Sweet Potato & Black Bean Fritters [vegetarian]

Smoked paprika, black beans and lime give a nice Mexican twist to these delicious fritters.

Smoked paprika, black beans and lime give a nice Mexican twist to these delicious fritters.

They have just the right amount of spice so that everyone in the family can enjoy them.

These Sweet Potato & Black Bean Fritters are straightforward to make but you do need to keep a close eye when you cook them so they do not burn.

Serve them with lime juice, avocado and a dash of plain yoghurt.

This recipe makes around 12 fritters.

Sweet Potato & Black Bean Fritters [vegetarian]

Smoked paprika, black beans and lime give a nice Mexican twist to these delicious fritters.

5 from 1 vote

DieTARY CHOICEHigh Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Vegetarian Recipes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Fritters, Pancakes & Fritters

Cuisine Mexican

Servings 12 fritters

Calories 225 kcal

Equipment

saucepan

frying pan

mixing bowl

8cm diameter round cookie

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

 

MetricUS Customary

 

1x2x3x

• 725 g sweet potato
• 400 g can black beans
• 150 g can corn
• 1 red pepper
• 3 organic eggs
• 3 Tbsp plain flour
• 2 Tbsp fine breadcrumbs
• 1 onion
• 2 garlic cloves – crushed
• 3 tsp smoked paprika
• 1 tsp ground coriander
• small bunch of fresh coriander
• olive oil
• salt & pepper

TO SERVE WITH:

• 2 avocados
• plain yoghurt
• 3 limes

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Instructions

 

• Heat some salted water in a saucepan.
• Peel and cut the sweet potatoes into small dice. Add to boiling water and cook for around 15 mins until soft. Drain well. Set aside.
• In the meantime heat some olive oil in a large frying pan. Add the finely chopped onion, garlic, red pepper (cut in small dice), ground coriander and smoked paprika. Fry gently until soft.
• Transfer the sweet potatoes to a bowl. Mash thoroughly. Mix in the onion mixture, drained black beans and drained corn.
• Beat the eggs together in a small bowl. Add to the vegetable mixture along with the breadcrumbs, flour and finely chopped coriander leaves. Mix well until well blended. Season to taste. You should have a thick paste. If it is too soft add a bit more flour and/or breadcrumbs.
• Heat some olive oil in a non-stick frying pan.
• To make the fritters, I use a 8cm diameter round cookie cutter as a guide.
• Place the cookie cutter in the frying pan. Spoon 1 generous tablespoon of the sweet potato and black bean mixture inside the cookie cutter. Repeat to make a second fritter.
• Cook under medium high heat for around 4 mins on each side until golden.
• Serve the fritters with lime juice and diced avocado on the side.

Nutrition

Serving: 225gCalories: 225kcalCarbohydrates: 38gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 227mgPotassium: 554mgFiber: 8gSugar: 14gVitamin A: 9250IUVitamin C: 24mgCalcium: 54mgIron: 2mg

Find this recipe online:

Sweet Potato & Black Bean Fritters [vegetarian]

https://theflexitarian.co.uk/recipe-items/sweet-potato-black-bean-fritters-vegetarian/

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