Sourdough Discard Sweet Potato and Chickpea Fritters
These sourdough fritters are quick, easy and tasty! They are jam packed full of goodness with sweet potato and chickpeas. Great as a snack ... even better in a burger!
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 160 g Sweet Potato grated (approx. one medium sweet potato)
- 150 g Sourdough Starter can be discard
- 30 g All Purpose Flour can use whole wheat
- 1 Egg
- 240 g Chickpeas one can, drained
- Salt & Pepper to taste you need quite a bit
- 1 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- 1 teaspoon Coriander seeds
- Olive Oil for frying
Instructions
- Peel and grate the sweet potato into a bowl.
- Add the chick peas to the bowl and squeeze around half of them so they are broken up. This gives the fritters better texture.
- Now add all the other ingredients and combine until it forms a thick batter. Ensure that all the flour and egg is mixed through.
- Heat a large frying pan on the stove, adding around 20 mls of oil to the pan. Once it's hot, turn the pan down to a moderate heat.
- Add spoonfuls of mixture to the pan and flatten them slightly so they cook evenly. Cook for around 4 minutes on each side or until they are golden and crispy on the outside.See notes below for sizing the fritters.
- Lay cooked fritters on paper towel once cooked to absorb excess oil.
Notes
You can add other veggies to the fritter mixture. Canned sweet corn works really well and adds some extra color.
You can make these smaller, like a traditional fritter - or you can make them like burger patties and serve in a burger bun with spiced yoghurt and salad (trust me they'll become a favorite at your dinner table).
Nutrition
Calories: 86kcal Carbohydrates: 15g Protein: 4g Fat: 1g Saturated Fat: 1g Trans Fat: 1g Cholesterol: 16mg Sodium: 17mg Potassium: 143mg Fiber: 3g Sugar: 2g Vitamin A: 2402IU Vitamin C: 1mg Calcium: 25mg Iron: 1mg
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