Stuffed sweet potato fritters
Hello Hello, Here we are again with a very appetizing recipe of sweet potato fritters stuffed with spinach, mushrooms and sesame cream yummy! Very easy recipe to make, a little technical but if you follow my advice everything will be fine! (if I made it, you will make it too!) In addition, this recipe is completely gluten-free, with its proportions you will have about four fritters, if you want more, multiply the proportions by two. Two to three sweet potato fritters served with a salad (lettuce or green mix salad, tomatoes, corn, nuts + a small dressing) and you will have your perfect meal. Of course you can use wheat flour and another starch if you want to make a gluten version, it will be just as good :)
Allergens are: Sesame cream (puree) (Tahini)
The necessary ingredients are sweet potatoes, rice flour, tapioca starch, salt, pepper, nutmeg, cumin, fresh spinach, onion, garlic powder, mushroom, parsley, paprika, chili pepper(optional), olive oil (for pan cooking) and sesame puree (tahini). The necessary utensils are a peeler, saucepan, blender, frying pan, salad bowl, kitchen scale, tablespoon and fork.
This sweet potato fritters recipe is:
Perfect for healthy lunch.
280g of sweet potatoes
40g pf rice flour
2 small wrists of fresh spinach 1/2 onion 1 tbsp of garlic powder 30g of mushroom Salt, pepper Paprika Parsley Chili pepper(optional) Sesame puree (Tahini)
- Peel and cut the sweet potatoes into small cubes, steam them or cook them in water until soft. - Drain and crush the sweet potatoes with a fork or put in a blender and mix the rest of the ingredients (rice flour, starch, salt, pepper, nutmeg, cumin). - Put everything in a bowl and let it rest for about 30 minutes in the refrigerator. There is no measure for the spices, you put them according to your tastes, personally I put about a teaspoon for each spices.
For the stuffing: - Cook the spinach (which has been previously rinsed in water and then drained) for about 6 minutes over medium heat in a very lightly oiled pan, then set aside. - Finely slice the half onion, brown it in a drizzle of olive oil for a few minutes, add the mushrooms (previously washed in clear water and cut into thin slices). - Cook everything for about 5 to 7 minutes over medium / low heat. - Season with the spices then set aside.
Preparation: - Prepare flour for your hands in a small bowl next to you. - Flour the hands well, using a tablespoon, take a spoonful of mashed sweet potato. - Make a well in your hand, put the mashed sweet potato in it, shape it well with your other hand so that there is a hollow. Add a little spinach, a little mushroom and a teaspoon of sesame puree. - Fold the edges and add a little mashed sweet potato on top to close. - Shape everything with your hands so that it forms a ball, flattening slightly with your palm to form a fritter. - Repeat these actions three to four times depending on what you have left as ingredients. - Heat an oiled pan, wait until it is hot before browning the donuts on both sides.
Bon appétit !