Ingredients

Method

• 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

Ingredients

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.