Home
Recipes
fresh chives

Bread recipes

Steamed butternut bread

20 minutes plus 1 hour rising

Mushroom tartlets

Afternoon tea

Mushroom tartlets

30 minutes

Asparagus tarts

Asparagus recipes

Asparagus tarts

50 minutes

Ranch dressing

Dressing recipes

Ranch dressing

Green goddess-style low-fat Ayrshire yoghurt dressing

Dressing recipes

Green goddess-style low-fat Ayrshire yoghurt dressing

Green goddess dressing

Salad recipes

Green goddess dressing

Spicy corn fritters with watermelon salad

Beans recipes

Spicy corn fritters with watermelon salad

20 minutes

Creamy Brussels sprouts

Christmas recipes

Creamy Brussels sprouts

5 minutes

Smoked trout-and-ricotta blinis

Jewish holiday

Smoked trout-and-ricotta blinis

30 minutes

Beetroot-marbled picnic eggs

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Cheese recipes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Chorizo, black bean and sweet potato fritters

Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Load more

Chorizo, black bean and sweet potato fritters

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

500 g sweet potato, finely diced
2 T extra virgin olive oil, plus extra for frying
Sea salt and freshly ground pepper, to taste
80 g black beans, cooked until soft
150 g chorizo, cubed
75 g chickpea flour
2 free-range eggs
1 t baking powder

For the chipotle-chive mayonnaise:

2 t chives, chopped
1 t Woolworths chipotle seasoning
4 garlic cloves, crushed
2 free-range egg yolks
Sea salt and freshly ground black pepper, to taste
3 T white wine vinegar
1 cup extra virgin olive oil

Method

Preheat the oven to 190°C. Rub the sweet potato with the olive oil, salt and pepper and roast for 12 minutes, or until soft and slightly caramelised.
Place in a bowl with the black beans, chorizo, chickpea our, eggs and baking powder and mix. Heat a little olive oil in a pan and cook spoonfuls of batter for a few minutes on each side until golden brown. Set aside and keep warm.
To make the mayo, place all the ingredients except the oil in a blender and blitz until completely combined. Slowly add the oil in a thin, steady stream until the mayonnaise has thickened. Check the seasoning. Serve with the hot fritters and a fresh salad.

Discover more fritter recipes here.