sweet potato and coriander fritters

sweet potato and coriander fritters by Bent Street Kitchen


4 c grated sweet potato

1 c roughly chopped coriander

6 shallots, white part only, roughly chopped

3 eggs, beaten

1 t sea salt

cracked black pepper, to taste

vegetable oil for pan frying, which means just enough oil to cover the bottom of the pan. If you don't put enough oil, the fritter will stick to the pan and not cook evenly.


Squeeze out excess juice from grated sweet potato to prevent batter from being too runny.

Mix all ingredients in a bowl. 

Heat oil in fry pan over medium heat. Using a 1/4 measuring cup, scoop out batter then form into a patty with your hands.  Place patty into frying pan. Batter will be quite loose and may fall apart in the pan- that's ok. Just nudge the bits back together into a patty with a spatula and press down on top to flatten. Cook for 5 mins before flipping. If patty starts to fall apart when you try to flip it, cook it longer. Cook for a further 5 mins on other side, taking care not to burn them. Do not crowd the pan and fry fritters in batches of 3-5, depending on the size of your fry pan. Drain on paper towels.

Makes about 10 fritters.

You can serve these as finger food, an entree or as a side to go with the Beef Braised in Black Vinegar.

Click here for printer friendly recipe.

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