Spicy Kūmara, Cashew and Coriander Fritters
These little fritters are so moreish they disappear in seconds. They’re vegetarian and gluten-free to boot. They make a great party pass-around if you brown them in a pan in advance and then just finish them in a hot oven when your guests arrive.
makes 30 small fritters
Snacks & Starters
1/4 cup rice flour, or potato flour
1/2 tsp baking soda
1/2 tsp curry powder
salt and freshly ground black pepper, to taste
1 egg white
1/2 cup coconut cream
2 cups grated kumara/sweet potatoes
3/4 cup chopped roasted cashew nuts
3 tbsp chopped coriander
2 tbsp Thai sweet chilli sauce
2–3 tbsp neutral oil
coriander leaves, to garnish
Combine flour, baking soda, curry powder, salt and pepper, egg white and coconut cream in a mixing bowl and beat to a smooth batter.
Mix in kūmara, cashews, coriander and sweet chilli sauce.
Chill until ready to cook.
Heat 1 tablespoon oil in a heavy frypan.
Place dessertspoonfuls of mixture into heated pan and cook for about 1 minute each side to brown.
They will not be cooked through at this stage.
Transfer browned fritters to a baking tray lined with baking paper.
Continue to cook mixture in batches, using more oil as needed and ensuring pan is fully heated before adding each batch.
Chill if not serving within 2-3 hours.
When ready to serve, preheat oven to 180°C and bake fritters for 10 minutes or until springy to the touch and fully cooked.
To serve, scatter with coriander leaves.