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Tuesday 20th March 2018

The Cookery Book: Sweet Potato, Aubergine and Mushroom Fritters

Lifestyle & Health

Hannah Bardsley - 7DNews London

Thu, 16 May 2019 09:17 GMT

What’s today’s recipe inspired by? I want to say desperation. But as funny as that sounds it was actually desperation with a sudden hit of inspiration. If we have learnt anything over the last few recipes it is that I really need to time my weekly food shop better.

This week’s recipe came from a cupboard filled with both too much and too little food. I had done no weekly shop because I am heading away for the weekend, but I also had scraps of vegetables that need to be used up before they went bad.

One small sweet potato, two halves of separate aubergines and a couple of mushrooms and I was more than a little stumped. Thankfully, the two eggs left in my cupboard and the plain flour I had came to the rescue.

It was time for fritters. With just a little bit of spice, and some dried herbs, the contents of my bare pantry managed to transform themselves into something rather delicious and filling. Best served with some garlic aioli or Greek yoghurt (if you have any.)


Ingredients

Makes 8

1 small sweet potato

1 medium sized aubergine

2 small mushrooms

1 red onion

¼ cup of grated cheddar cheese

2 medium free-range eggs, beaten

½ tsp of paprika

1 tsp of garam masala powder

1 tsp of basil

A pinch of salt

1 tbsp of olive oil

5 tsp of flour


Method

Peel and grate the sweet potato. Squeeze excess juice out over the sink then place in a bowl with the grated cheese.

Julienne the aubergine and mushrooms into thin small sticks about 2 centimetres (cm) in length and 0.5 cm wide. Mix them in with the cheese and sweet potato.

Pour the spices, basil and salt over the mixture and then stir together with a blunt knife to make sure everything is evenly covered. 

Pour the eggs over the mixture and stir in thoroughly, adding the flour until the mixture starts to form a shredded vegetable paste.

Heat the olive oil on high in a large frying pan. Using your hands (spoons will work as well) form small burger shaped patties from the mixture. Place four at a time on to the pan and flatten them a little. After 5 minutes, or when the underside begins to brown, carefully flip the fritter over and brown the other side for 5 minutes.

Best served hot, with whatever exciting condiments you can find.

Europe