PotatoFritter the Sankose

If you’re looking for a delicious healthy whole food plant based snack you’ve come to the right place. These sweet potato fritters are incredible. They burst with flavour and the batter adds such a nice texture. These are great sandwich fillings or even just on their own in your lunch box. We highly recommend trying them.


🧆1 kg sweet potato
🧆1 red onion
🧆2 cloves of garlic
🧆1 x 400g tin of chickpeas rinsed and drained (280g net weight)
🧆 A few leaves of chopped coriander
🧆1 tsp salt
🧆3 tsp tamari
🧆2 tsp ground cumin
🧆generous pinch of black pepper
🧆½ red chilli chopped finely
🧆½ lemon (juiced)
🧆150 g peas
🧆3 tbsp sieved gram flour
🧆1 pinch of salt
🧆1 pinch of black pepper
🧆50 ml water
🧆1 ½ tbsp oil


🍠 1. Chop the sweet potato into small chunks and roast on a baking tray at 180 C fan for 25 minutes or until cooked through. Finely chop the garlic, onion, chilli and coriander and in a large mixing bowl mash them together with your cooked sweet potatoes, chickpeas, 1 tsp salt, tamari, ground cumin, smoked paprika, a generous pinch of black pepper and lemon juice until it comes together.

🍠 2. Add in your peas and mix through.

🍠 3. Flatten out your mixture and cut into whatever shapes you like, we used a 7-8cm scone cutter.

🍠 4. For the fritter coating mix together the gram flour, generous pinch of salt, pinch of black pepper and water.

🍠 5. With your pan on a high heat, add the oil.

🍠 6. Coat each fritter in your gram flour mixture, reduce the heat to medium and fry until golden, about 3 minutes per side.

🍠 7. Leave to cool and then serve with hummus or whatever you’d like!


Thank you, Raiton 😊💕