These are lovely versatile fritters that I like to serve with sliced avocado and a poached egg for breakfast, lunch or dinner!
If I have the oven on for a roast or something similar I pop a couple of sweet potatoes and beetroot in to bake at the same time in their skins. A 650-700g sweet potato will give you around 350-450g cooked potato once the skin is removed.
375g cooked sweet potato
130g chickpea/besan flour
1/8 teaspoon ground cayenne
a bunch of dill
2 eggs, beaten
90mls full cream milk
Mash the potato lightly with a fork.
Add the chickpea flour, dill, eggs and milk and mix to form a thick batter.
Add the feta, cayenne and freshly ground pepper and combine.
Allow to sit for 30 minutes.
Heat a thin layer of vegetable oil in a frying pan over medium heat.
Once hot, spoon the fritter batter into the pan, using the back of the spoon to spread it out a little.
As the base cooks it will become golden, flip the fritter and repeat.
Allow to drain on a piece of kitchen towel roll.