These sweet potato, broccoli and black bean fritters are delicious and are suited for any meal. Perfect served alone, with a side dish or as a side dish. Full of veggie and black bean goodness.
Makes: 15 fritters
Prep: 30 mins Cooking time: 50 mins
Prep: 30 mins Cooking time: 50 mins
Ingredients
fritter ingredients
- 3 medium sweet potatoes, peeled and cut into pieces
- 2 medium heads of broccoli, cut into florets
- 1 1/2 cups of canned black beans
- 1 cup of plain flour
- 6 stalks of green onions, cut into pieces
- 2 cloves of garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon cayenne powder
- 1 teaspoon chilli flakes
- 1 teaspoon salt
Dressing Ingredients
- 3 tablespoon dijon mustard
- 4 tablespoon honey
- garlic powder to taste
Directions
-
Add all dressing ingredients into a small bowl jar and mix well.Set this aside
- Peel the sweet potato and cut this into smaller pieces. Place this into a steamer and steam for 20-30 minutes so that this can be easily mashed
- Preheat the oven to 180ºC and line 2 baking trays with baking paper
- Meanwhile, drain and rinse the black beans. Place the black beans into a food processor
- Wash and cut the broccoli into florets and place these into the food processor
- Wash and cut the green onions into pieces and place this into the food processor
- Mince the garlic and add this to the food processor
- Blend all ingredients in the food processor until it is well combined. Scoop the mixture out and place in a large mixing bowl
- Once the sweet potato has finished cooking mash this in a separate bowl
- Add the mashed sweet potato, cumin, cayenne powder, chilli flakes and salt to the large bowl with the broccoli mixture. Mix well
- Add the plain flour to the mixture and fold in well. The mixture should be dense (add in more flour if the mixture does not hold well)
- Take a scoop of the mixture and form a patty the size of your palm. Place this onto the baking tray and flattening this to roughly 2 cm thick. This will allow it to cook well
- Do the same with the rest of the mixture
- Bake in the oven for approximately 50 minutes, turning them at the half way time
- Remove from the oven and cool slightly before serving with the honey mustard dressing
Notes
You can replace the black beans with another type of legume or beans such as lentils, red kidney beans and chickpeas
This is an easily adaptable recipe that can be made with a wide variety of vegetables based on seasonality and personal preferences
You can serve these fritters by itself, add a side salad or serve this on a sandwich
Keep leftovers in the fridge for 3-4 days or if you wish to to store these for longer keep these in the freezer for up to 2 months
