Sweet Potato and Black Bean Fritters Recipe

Ingredients

• 1 large sweet potato, diced (about 500 g peeled weight)
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 limes juice
• small bunch of coriander, finely chopped
• 400 g can of black beans, drained
• 50 g wholemeal plain flour
• 1 egg

• lime wedges and hot sauce

1. Bring a saucepan of water to the boil and add salt. Add the sweet potato and cook for about 10 minutes until it’s just tender. Drain it into a colander and leave it to cool down and dry out a little.
2. Heat a tablespoon of olive oil in a frying pan. Add the onion and cook it gently until very soft and translucent. Add the garlic and continue to cook for 2–3 more minutes, then remove the pan from the heat and leave the onion and garlic to cool.
3. Put the sweet potato in a bowl and mash it roughly. Add the cooled onion and garlic, then all the remaining ingredients, except the lime and hot sauce. Season generously, then stir everything together, making sure it is completely combined. The mixture will be fairly soft and sticky so leave it to chill for a while if you have time to make it easier to handle.
4. Divide the mixture into 8 flat fritters, about 11–12 cm in diameter. Heat some olive oil in a large, preferably non-stick, frying pan and fry a few of the fritters for 4–5 minutes on each side until they’re crisp and brown. Don’t overcrowd the pan – the fritters will be fragile and you need space around them for manoeuvring. Keep the first batch warm while you cook the rest.
5. Serve the fritters with lime wedges to squeeze over them and some hot sauce on the side for those who fancy it.