Sweet Potato and Corn Fritters with Chipotle Lime Mayo
These fritters make a tasty addition to a special picnic or as part of a tapas/mezze style platter.
Sweet Potato Wedges
Food
Main Courses
American
British
Vegetarian
Add a twist to your wedges by making them sweet potato, these are loaded with flavour and great for sharing!
4 Servings
Ingredients
• 1kg sweet potatoes
• 2 tsp smoked sweet paprika
• 3 tbsp olive oil
• 1 small red onion
• Juice of 1 lime
• 1 tin borlotti beans, drained and rinsed
• 75-100g grated mature cheddar cheese
• 1 large ripe avocado, peeled and diced
• ½ jar Cooks&Co Sweety Drop Peppers
• ¼ jar Cooks&Co Tri-Colour Jalapeños
• 200ml sour cream
• Handful of coriander leaves
• Lime wedges, to serve
Method
- Heat the oven to 220C.
- Cut the sweet potatoes into wedges and sit in a large roasting tray. Sprinkle over the smoked paprika and drizzle over the olive oil. Season with a good pinch of salt and toss around until the potatoes are coated in the oil. Roast in the oven for 40-50 mins until they are golden and starting to crisp at the edges, turning a couple of times throughout for even cooking.
- Meanwhile, thinly slice the red onion, put into a small bowl, and mix with the lime juice and pinch of salt. Set aside for the onion to soften and macerate in the acidity of the lime.
- As soon as the wedges are cooked, scatter the borlotti beans and grated cheese over the top and return to the oven for a further 5 mins or so for the beans to heat through and the cheese to melt.
- Carefully transfer the roasted wedges, beans and cheese onto a large serving platter, unless of course the roasting tray is ‘table-friendly’. If that is the case, they can stay where they are. Scatter over the diced avocado, Sweetie Peppers, Jalapeños, and season with salt and freshly ground black pepper. Finish by spooning over dollops of sour cream, scattering over coriander leaves and arrange a few lime wedges on top.
