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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.