5 from 6 votes
Baked Veggie Sweet Potato Fritters {Vegan+GF}
Crispy on the outside and tender on the inside, these healthy baked Veggie Sweet Potato Fritters are ready in 30 minutes and awesomely vegan & gluten-free.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Course:
Appetizer
Cuisine:
Vegan
Ingredients
- 500 g sweet potato steamed and mashed
- 400 g broccoli steamed, florets
- 1 celery stalk
- 2 spring onions
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon ground ginger
- 1 teaspoon salt sea salt
- 50 g rice flour
- 50 g chickpea flour
- chili flakes optional, a pinch
- extra-virgin olive oil for baking
For the yogurt dip:
- 200 g Greek-style yogurt I use vegan-friendly soy yogurt, plain
- 2 garlic grated, cloves
- 1 tablespoon mint leaf finely chopped (you may also use fresh oregano or thyme, fresh
- lime zest and juice of half
- black pepper to taste
- sea salt to taste
Instructions
- Preheat oven to 180C/360F and arrange a baking tray in the middle shelf. Grease lightly with olive oil a 12-cup muffin tin.
- For the yogurt dip: in a small bowl, mix together yogurt, grated garlic, chopped mint, zest and juice of half lime, and season with sea salt and black pepper to taste. Store in the fridge until ready to use.
- Finely mince the broccoli florets, celery and spring onions and add them into a large bowl. Add in mashed sweet potato, salt, cayenne pepper, ginger and chili flakes (optional) and mix all together.
- Fold sifted rice and chickpea flour into the mixture and gently mix all ingredients together. The mixture should be dense, if it's too creamy, add a little more flour.
- Pour about a full tablespoon of the mixture into each muffin cup. Lightly spray with olive oil the top of each fritter.
- Bake in the oven for about 15 min, or until crispy and golden on top.
- Allow the fritters to cool slightly, then gently remove them from the muffin tin.
- Serve hot or at room temperature with the yogurt dip on the side.
Cup of Yum