Sourdough Discard Sweet Potato and Chickpea Fritters

These sourdough fritters are quick, easy and tasty! They are jam packed full of goodness with sweet potato and chickpeas. Great as a snack ... even better in a burger!

Course Main Course, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 10

Total Time 20

Servings Fritters

Calories 86kcal

Equipment

Mixing Bowl
Frying Pan

Ingredients

160 g Sweet Potato grated (approx. one medium sweet potato)
150 g Sourdough Starter can be discard
30 g All Purpose Flour can use whole wheat
1 Egg
240 g Chickpeas one can, drained
Salt & Pepper to taste you need quite a bit
1 teaspoon Smoked Paprika
1 teaspoon Oregano
1 teaspoon Coriander seeds
Olive Oil for frying

Instructions

Peel and grate the sweet potato into a bowl.
Add the chick peas to the bowl and squeeze around half of them so they are broken up. This gives the fritters better texture.
Now add all the other ingredients and combine until it forms a thick batter. Ensure that all the flour and egg is mixed through.
Heat a large frying pan on the stove, adding around 20 mls of oil to the pan. Once it's hot, turn the pan down to a moderate heat.
Add spoonfuls of mixture to the pan and flatten them slightly so they cook evenly. Cook for around 4 minutes on each side or until they are golden and crispy on the outside.
See notes below for sizing the fritters.
Lay cooked fritters on paper towel once cooked to absorb excess oil.

Notes

You can add other veggies to the fritter mixture. Canned sweet corn works really well and adds some extra color.

You can make these smaller, like a traditional fritter - or you can make them like burger patties and serve in a burger bun with spiced yoghurt and salad (trust me they'll become a favorite at your dinner table).

Nutrition