Chorizo, black bean and sweet potato fritters

Chorizo, black bean and sweet potato fritters

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  • 6
  • Easy
  • Dairy free
  • 30 minutes
  • 1 hour
  • Eagle’s Nest Shiraz 2015

These delicious fritters are a quick and creative addition to lunchboxes. The chipotle-and-chive mayo is great for dipping crudités and adds a massive hit of smokiness to the dish. Turn it into a light lunch by adding well-dressed salad leaves and lime wedges.


  • 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

Cooking Instructions

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.

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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