“One cannot think well, love well, sleep well, if one has not dined well.”
– Virginia Woolf
You can stop searching… your next snack/ light meal is here…
And what a treat it is: sweet potato bound together with herbs, lightly fried (or oven baked) until crisp and served with a generous dollop of lime and jalepeno aioli just to make things tingle.
Um, yes please…
And on busy days rushing around from one place to another like some crazy person (or that’s how it feels anyway) we all need that midday snack that is:
- Quick and easy to make: nothing fiddly, nothing difficult: no waiting around for things to cook; no foot-long lists of ingredients; and no arduous prep and assembly – *yawn*
- Healthy: of course everyone’s idea and definition is different but, for now, we will consider something vegetable based (hello sweet potatoes, you rockstars you ?) put together with other wholesome, natural ingredients (that have been processed as little as possible) somewhere in the “reasonably good” area of the healthy spectrum
- Tasty: There’s no point putting effort into making food (healthy or not) if it does not have any flavour, right? It has to have a flavour that excites you, makes you hungry, and this just makes the making process just that little more enjoyable.
Well these sweet potato fritters are what you’re looking for. You’ll smash the prep in about 5 minutes, they fall onto the “reasonably good” healthy point and they taste – ?nom nom nom nom nom? – so good.
If you have the time you can also whip up this Lime and Jalapeño Aioli because, if there’s anything as good as healthy delicious food, then it is super tasty condiments. Of course, making your own aioli from scratch can be a bit of a task so I will discuss a cheater’s version somewhere in the rest of this post.
Winter is coming to Australia and I’m not that pleased about it. (Just to clarify, I live in Australia. I wouldn’t want you to think I lived somewhere else in the world and was just having a moan that winter was coming to a country that I didn’t live in – that would be weird. )
I was making my way to work the other morning, in a short sleeved shirt, and for the first time in a while I felt cold. You know, cold enough to regret I had not brought a sweater or jacket with me. Cold enough that after a few minutes I had started to shiver a little and was really looking forward to stepping into work and warming up (which felt strange because “work” and “looking forward to” very rarely meet up in the same sentence).
Now, for some of you, 14°C (57°F for you imperialists out there) may not seem like cold weather. In fact, to some of you, that may sound like a mild summer morning but, having spent several months around 27°C (80°F on average) this drop in temperature does seem a little drastic and cruel.
And with cold weather comes the want for food; huge steaming plates (or bowls) of warm, filling comfort food. For a few days now I have been in an almost continuous state of comfort-food-hunger and have been craving wintery type foods such as stews, roasts (which the Paramedic kindly made the other night ) and pasta.
And this winter-food craving has also settled on lunch time meals too because, when its cool and you’re in need of warming up, a salad, no matter how tasty, is not going to cut it.
So the day I craved a hot, comfort food-style lunch I reached into the fridge to make these Zucchini fritters but, I had run out of zucchinis and the only vegetables I had in my unusually empty pantry were sweet potatoes.
And these sweet potato fritters were born.
Now here comes the biggest argument of the day: Baking or Frying?
I know I said this recipe was quick and easy but when it comes to deciding on how to cook these tasty things it can become a little difficult. On one hand you’re telling yourself that a quick-and-easy, tasty and HEALTHY light lunch/ snack should remain HEALTHY and should be oven baked. Staying away from cooking in fats is healthy, right? (→Logic talking←)
Buuuuuutttt then, the other half of your brain comes back with: yes, but with oven baking we will not have the super crispy outside and soft tasty insides that we expect from fritters. And, I have to admit, fried fritters are just that little bit tastier than their oven baked counter parts – there it is, I said it. (→the heart and comfort-food-hungry stomach talking←)
So the cooking method you use for these fritters is going to be completely up to you and your preferences: you can oven bake them, shallow fry them in a pan (which gives them the crispy outer coating without submerging them in oil) or shove them into a deep fryer.
And then finally comes the eating part which – hurry up already.
And delicious and healthy fritters would not be anything without a kick-ass condiment and today that comes in the form of this lime and jalepeno aioli.
Packing enough garlic to keep even the most enthusiastic of vampires away, this aioli is a flavour explosion that is just waiting to be added to your next meal.
Now, the recipe in the link is making your own aioli from scratch but, in keeping with the theme of quick and easy, you can simply add 1 tbsp of jalapeños, 5 minced cloves of garlic and 1 tbsp of lime juice to 1 cup of mayonnaise and – hey presto – you have yourself the best aioli you’ve had in a long time.
Sweet Potato fritters + lime and jalapeño aioli = Best cold day lunch EVER!!!!
Sweet Potato Fritters with Lime and Jalapeño Aioli
Prep Time: 10 mins || Cook Time: 15 mins || Makes: 10
- 500g sweet potato, grated
- 1 small onion, very finely diced
- 1 egg
- 2 – 4 cloves of garlic, minced
- 1/3 flour
- 1 Tbsp dried oregano
- 1/2 tsp ground black pepper
- Pinch of kosher salt
- 1 – 2 Tbsp Olive oil
- lime and jalapeño aioli, to serve
- Either between your hands, or wrapped in muslin/ cheesecloth, squeeze the grated sweet potato to remove as much moisture as possible.
- Place all the ingredients into a large bowl and stir until well combined and forms a mixture that holds together when lightly pressed
- Heat the olive oil in a large pan or skillet over medium heat. Spoon small patty-sized amounts of the mixture onto the pan and cook for 2 – 3 minutes or until the underside is nicely browned. Flip the fritter and cook the other side. Repeat until all mixture is used up
- When cooked on both side, remove the patty to a plate. If a little oily, the patties can be drained on paper towels.
- Alternatively you can oven bake the patties at 180°C/ 350°F for 15 – 20 minutes or until lightly browned; or deep fry at 180°C/ 350°F for 5 – 8 minutes or until golden.