…with a creamy sweet chilli dip
Turn a weekend brunch into your weekday lunch with these delicious fritters. We served them with a fresh tomato and rocket salad and a cream cheese and chilli dip. You can, if you like, use all sweet potato or all carrot here, but we like the mix of the two! White potatoes can also be used but they tend to be a bit more watery so be sure to give them and extra squeeze and perhaps add a little more flour.
carrot + sweet potato frittersPrint This
- 2 carrots, washed and grated [roughly 180g]
- 180g sweet potato, washed and grated
- 3 spring onions, finely chopped
- 1 red chilli, finely diced
- Juice from 1/2 lime
- 1/2 tsp baking powder
- 3 tbsp flour
- 1/2 garlic granules
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 9 tbsp water
- Pinch of salt
- 2 tbsp vegetable, for frying
- 80g cream cheese [dairy or dairy-free]
- 2 tbsp sweet chilli sauce
- Bag of salad leaves
- 12 cherry tomatoes, halved
- 1/2 cucumber, sliced
- Chilli flakes, optional [to garnish]
 Begin by squeezing any excess liquid out of the grated carrot and sweet potato and then combine them with the chopped spring onion and diced red chilli.
 Next, get a pan heating up on a medium heat and add the oil to allow it to heat up.
 In a separate small bowl, make the batter by combining the baking powder, flour, garlic granules, ground cumin, paprika, and salt. Then ad the lime juice and water and stir until a batter forms.
 Pour the batter in with the carrot and sweet potato and combine well. Now spoon out roughly 1/6 of the mixture and shape into a ball. If the mixture is too sticky to do this, add a little more flour and combine.
 Add two balls to the hot pan and flatten a little. Cook for a few minutes on each side ensuring they don’t burn. Repeat with the rest of the mixture until 6 fritters are cooked. Place them on a plate lined with a sheet of kitchen towel to remove any excess oil.
 Whilst the fritters are cooking, combine the cream cheese with the sweet chilli sauce.
 Line the lunchboxes with the salad leaves, cherry tomatoes, and cucumber before topping with the fritters.
 Keep the creamy dip in a separate container in the fridge and add to the fritters just before they are eaten each day. Top with any remaining spring onions and chilli flakes, if you like. Enjoy!