As a salad nommer, soup extraordinaire and big-bowl fiend it isn’t very often I design a meal to fit in the palm of your hand.
These spicy masala fritters are a throw back to last week (and most weeks, quite frankly) to the steaming potato-onion fritters I was served at the beginning of a majestic Indian feast. Crispy on the outside, tender on the inside, and a sour/sweet sauce that did a solid job of taming the green chilli flames erupting in my mouth.
Indian is my favourite food to make for non-herbivores because the punchy flavour and decadent preparation just screams #SorryNotSorry for its lack of meat or dairy.
How to enjoy these aromatic, savoury, authentic-tasting fritters?
You better damn well have a sauce on the ready.
My citrus cashew cream, inspired by the yogurt ‘raita’ splashed on many smouldering Indian dishes, is the perfect antidote to the heat that hides in these flavoursome fritters. Even better, the cream recipe does well in the fridge and makes enough to be splashed into many of your future dishes (hello enchiladas, curry and nachos)
for the fritters
2 heaping cups sweet potato, peeled and steamed
1 cup green peas
1 jalapeno, minced finely
4 green onions, sliced
1 T tamari
1 t maple syrup
1 t chili powder
2 t garam masala
1 t cumin
1/2 t garlic powder
2 flax eggs*
2 T flour (all purpose, whole wheat, gluten free)
roughly 1 t more of sea salt or herbamare
for the citrus cashew cream
1 cup raw cashews, soaked 1 hour to overnight
3/4 cup cilantro
1/2 cup warm water
4 T lemon
1/2 lime, juiced
generous sprinkling of sea salt or herbamare
pinch of salt
extra sliced green onion
cilantro roughly chopped
Begin by making your cashew 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 fridge while you prepare the fritters.
In a medium mixing bowl combine your just cooked (preferably warm) sweet potatoes and green peas. Using a potato masher roughly smash 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 nonstick 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 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 cilanto and extra green onion if you fancy (I fancy very much)
1 flax egg= 1 T flax, 3 T water.
The fritter mix can be made a day or two in advance and stored in an air tight container until ready.
The cashew cream I have used on many occasions 1-2 weeks after preparing.