Sweet Potato & Black Bean Fritters
Golden, crispy on the outside, soft and flavorful on the inside, these Sweet Potato & Black Bean Fritters are a nutritious vegetarian treat. Packed with protein, fiber, and healthy fats, they’re easy to make, satisfying, and perfect for lunch, dinner, or meal prep. Serve with fresh avocado, lime, and a dollop of yogurt for a refreshing twist.
Equipment
- 1 Saucepan
- 1 large frying pan
- 1 mixing bowl
- 1 round cookie cutter (8 cm diameter)
- 1 small bowl
- Wooden spoon or spatula
Ingredients
- 725 g sweet potato
- 400 g can black beans drained
- 150 g can corn drained
- 1 red bell pepper diced
- 3 organic eggs
- 3 tbsp plain flour
- 2 tbsp fine breadcrumbs
- 1 medium onion finely chopped
- 2 garlic cloves crushed
- 3 tsp smoked paprika
- 1 tsp ground coriander
- Small bunch fresh coriander chopped
- Olive oil for cooking
- Salt to taste
- Black pepper to taste
To Serve:
- 2 ripe avocados diced
- Plain yogurt
- 3 limes cut into wedges
Instructions
- Prepare the Sweet Potatoes: Begin by peeling the sweet potatoes and cutting them into small, uniform cubes to ensure they cook evenly. Place the cubes into a saucepan of lightly salted boiling water. Cook for approximately 15 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Once cooked, drain thoroughly and transfer to a large mixing bowl. Mash the sweet potatoes until smooth, creating a soft, creamy base for the fritters.
- Sauté the Aromatics: While the sweet potatoes are boiling, heat a generous drizzle of olive oil in a large frying pan over medium heat. Add the finely chopped onion, crushed garlic, and diced red bell pepper. Sprinkle in the smoked paprika and ground coriander. Sauté gently for about 5–7 minutes, stirring occasionally, until the vegetables are soft, fragrant, and slightly caramelized. This mixture will add depth and warmth to the fritters.
- Combine the Main Ingredients: Once the sweet potatoes are mashed, fold in the sautéed onion, garlic, and pepper mixture. Add the drained black beans and corn, ensuring they are evenly distributed throughout the mashed sweet potato. Chop the fresh coriander finely and add it to the mixture for a bright, herbal note. Stir gently to maintain some texture in the beans and corn while creating a cohesive mixture.
- Add the Binding Ingredients: In a small bowl, beat the eggs until smooth. Pour the eggs into the sweet potato mixture. Add the plain flour and fine breadcrumbs gradually while mixing. The mixture should come together into a thick, slightly sticky paste. If it feels too loose to shape, add an extra teaspoon or two of flour or breadcrumbs until the mixture holds together without falling apart. Season generously with salt and freshly ground black pepper, tasting as you go.
- Heat the Frying Pan: Place a non-stick frying pan over medium-high heat and add enough olive oil to coat the bottom of the pan. Allow the oil to heat until shimmering but not smoking. Properly heated oil ensures the fritters cook evenly and develop a golden, crispy crust without sticking.
- Shape the Fritters: To create uniform fritters, place an 8 cm round cookie cutter into the hot frying pan. Spoon approximately one generous tablespoon of the sweet potato and black bean mixture into the center of the cutter, pressing gently to fill the shape. Carefully lift the cookie cutter, leaving a perfectly round fritter behind. Repeat to form a second fritter, ensuring enough space between them for even cooking.
- Cook the Fritters: Cook the fritters on medium-high heat for 4 minutes on the first side, until a golden-brown crust forms. Use a spatula to carefully flip each fritter and cook for an additional 4 minutes on the opposite side. The fritters should be firm, lightly crisp on the outside, and tender on the inside. Adjust the heat if needed to prevent burning while ensuring thorough cooking.
- Serve with Fresh Toppings: Once cooked, transfer the fritters to a serving plate lined with kitchen paper to absorb any excess oil. Serve immediately with diced avocado, a squeeze of fresh lime juice, and a dollop of plain yogurt. The creamy avocado, tangy lime, and cooling yogurt perfectly balance the smoky, savory flavors of the fritters, creating a vibrant, satisfying dish.
Notes
- For best results, use sweet potatoes that are firm and free from blemishes; this ensures a smooth mash and consistent fritter texture.
- Drain canned black beans and corn thoroughly to avoid excess moisture, which can make the mixture too soft.
- The fritters can be shaped using a cookie cutter, small bowl, or your hands—just make sure they are uniform in size to cook evenly.
- Adjust flour and breadcrumbs as needed; the mixture should be thick enough to hold together but not dry.
- Olive oil is preferred for frying, but avocado or vegetable oil works well too.
