Ingredients
- 3 medium sweet potatoes
- 1 cup fresh dill, chopped plus extra to garnish
- 1 large onion, finely chopped
- 2 garlic clove, finely chopped
- 3 tbsp flaxseed ground plus 3 tbsp water (or 1 egg, whisked)
- ½ cup besan/chickpea/lupin flour
- 1 ½ tsp salt (sea/Himalayan/rock)
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 2 tbsp cold pressed coconut oil, melted
Preheat oven to 175°C.
Peel and coarsely grate sweet potatoes into a large bowl. Stir in flour, onion, garlic, flaxseed mixed with water or lightly beaten egg, dill and coconut oil. Season with salt, pepper, and nutmeg. Mix until everything is evenly combined. Spoon mixture into a lightly oiled ovenproof dish. Bake for about 50 minutes, or until golden.
Serve fritters with chopped dill.
If you’re not vegan/vegetarian serve with an egg, fish or meat.
Enjoy!