10 Dec Sweet Potato Fritters
If your holiday season is anything like mine, there are at least a handful of events that require that you bring a dish…and I think I may have just discovered my new “go-to.” I had initially made this for Thanksgiving as an app and due to the very few ingredients, I didn’t expect much. But I was sooo wrong. No need to overseason the sweet potatoes…they really are the star of this recipe.
Cooking the brown rice is probably the most time-consuming part of this…if you are really in a pinch, you can cheat and just pick some up at a nearby Chinese or Thai place (or Whole Foods).
I made these as apps but used the leftover dough (which will save in the fridge for at least a day) and made meal-size patties. They are a great veggie burger option but you can also just have them with some veggies for a pretty complete and satisfying meal.
Sweet Potato Fritters
- 1 cup sweet potato finely grated
- 1 cup onion finely chopped
- 1 tsp sea salt
- 1 cup short grain brown rice cooked
- 1- 1 1/4 cup oat flour or other flour if you prefer
- coconut oil for frying
- Cook rice according to directions (1 part rice, 2 parts water, covered on med-low for about 20 minutes or so)
- Peel and shred the sweet potato and mix with the onion in a bowl. Add salt and let sit for at least 5 minutes so the salt draws out the moisture from the veggies.
- Add the rice.
- Stir in the flour slowly until the mixture becomes a good dough consistency.
- Heat a pan to medium and add enough oil to coat the patties (usually about a tsp per batch). Form the mixture into golf ball size patties for appetizers or burger size patties for meal portions.
- Cook for about 5 minutes, flip and cook another 5 minutes or until both sides are a light golden brown.
- Set on a paper towel to absorb the excess oil before serving.
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