Sweet Potato and Spinach Fritters

I’m always on the look out for something a little bit different for my lunch, because I don’t know about you but I’m getting a bit fed up of the usual sandwich and soup options. The best thing about these Sweet Potato and Spinach Fritters (other than being downright tasty obvs.!) is that you can make them in advance and then pop them in the freezer, ready to get out and cook in the oven as and when you fancy them. The hemp seeds give a delicious crunch on the outside, before you get to the creamy, turmeric spiced sweet potato filling. It is literally the dream comfort food without any of the stodge and wasted calories!

Oh and did I mention… they’re Gluten Free and Vegan too…. I mean come on, what’s not to like!?!

What’s In It?

  • 3 medium Sweet Potatoes (peeled and chopped into chunks)
  • ½ Onion (finely chopped)
  • 2 big handfuls of Fresh Spinach Leaves
  • 1 clove Garlic (crushed)
  • 75g Hemp Seeds
  • 50g Buckwheat Flour
  • 50ml Unsweetened Hemp Milk (plus extra to coat)
  • 2 tbsp Hemp Oil
  • 1/2 tsp Turmeric Powder
  • Salt and pepper to season

How Do I Make It?

Place the chunks of sweet potato in a pan of boiling water and boil for approximately 10 minutes. You want them soft enough to put a sharp knife in, but not so soft they disintegrate as soon as you touch them.

Whilst the sweet potatoes are boiling, gently fry the onion and garlic in 1 tbsp of hemp oil. Once the onions have turned translucent, stir in the turmeric and place the spinach leaves on top. The spinach leaves will start to wilt as they are steamed by the onions mixture underneath.

Stir in the wilted spinach leaves until everything is well combined and then remove from the heat.

Drain the sweet potatoes and add the hemp milk and spinach mix to the pan.

Mash it up!

Place the mashed up mixture into a bowl and leave to cool.

When the mixture is cool enough for you to be able to pick it up, take a large spoonful and form it into a patty shape with your hands. There is enough here to make 8 good sized patties.

Coat each patty in buckwheat flour, then brush with hemp milk, and finally coat with hemp seeds.

Heat the remaining 1 tbsp of hemp oil in a frying pan and fry the fritters until golden, remembering to flip over and do the other side as well.

Serve with extra spinach leaves on the side and a dollop of mint raita.

*Good Hemp products gifted for review and recipe creation.

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