For a long time, I thought I didn’t like sweet potatoes. But it turned out, I really do. The thing is always what to add for its’ better taste…
- 1 sweet potato
- 1 red bell pepper
- 2 table spoons of feta (or tofu for vegan option)
- 1 table spoon chopped fresh parsley
- 1 table spoon finely chopped fresh mint
- 1 table spoon of grated lemon zest
- 1 egg yolk (optional)
- salt, freshly grounded black pepper
- 3 tablespoons of rice flour
- yoghurt to serve
Preheat the oven to 180o C. Line the baking tray with the baking paper.
Use a fork to poke holes into the sweet potato and the red pepper. Grease only the pepper with olive oil. Set vegetables on the baking tray. Leave the sweet potato to roast for 50 minutes until the skin has puffed up. Roast the pepper for 20 minutes or until its skin is burnt , then just take it from the oven, put into the glass jar, close the lid and wait for 20 minutes.
Open the lid of the jar. Peel the pepper, it should be very easy. Remove the seeds. Slice the roasted pepper.
In a large bowl mash roasted sweet potato. Add sliced pepper, feta or tofu (mashed with a fork), chopped parsley and mint, grated lemon zest, rice flour and egg yolk (you can add it for making baking/roasting process easier, it helps the fritters not to fall apart, but I make it without and the fritters are crispy outside and mashed inside). Combine everything well. Season with salt and pepper. Shape the fritters.
Arrange your vegetable fritters on the same baking tray and drizzle with coconut oil. Bake for 20 minutes. You may also heat a non-stick frying pan over medium-heat, and fry them for 15 minutes. But I like them baked in the oven more.
Here we cook 