Recipe Review - Sweet Potato Fritters Quick Fix in the TMX page 26

[judydawn]

Made half this fritter only recipe tonight which made 5 patties, a little fragile but they held together with careful handling and were very tasty.
I served them on a salad of baby rocket, baby spinach, red onion, tomatoes, cucumber and poured on a creamy cashew mayonnaise.

[Birdie]

Glad they were tasty as these are on my to do list.

[Halex]

I am doing these today, but have no oats so will substitute with multi grain bread crumbs.

H

[Halex]

Made the mixture ready to go. It is a bit sloppy,  i think this is because I used breadcrumbs instead of oats. It looks good. Any ideas how to thicken them out a little?

H

[judydawn]

My mixture wasn't that stiff Hally and it cooked up OK.  Maybe just use it as it is, yours may end up thinner but they should still taste OK.  You could add a bit of cooked rice or mashed potato with no added butter or milk?

[achookwoman]

hally,  I would probably add potato flour.

[Halex]

Chookie no potato flour here.

I left them as they were. Dh cooked on bbq, he did a great job, they were yummy, ds didnt like them but we did.

H

[mcmich]

I found the fritters on there own a little bland.
Needed the citrus ailoi or maybe some sweet chilly sauce.

[cooking-good-looking]

Do you think i could make the mix tonight and refrigerate before frying tomorrow night or it wouldnt be so good? Need to do something tonight to have after work tomorrow night! Also wondering if the aioli would hold up over night too? Looking forward to these.

[judydawn]

You could give it a go cgl, it might thicken up a bit more with sitting overnight.  Either that or cook them tonight and reheat them in a pan tomorrow night - just don't allow them to get too brown with the first cooking.

[cooking-good-looking]

Thanks Judy I decided to make them fresh tonight- they didnt take long, they were delicious. I did think that the mix was too wet so I added a small amount of flour to them. They were light and lovely, I put them in pita bread with baby spinach. That Aioli was to die for. Any ideas how long the aioli would keep in a container in the fridge? I plan to use it over the next week or so on salads etc. Delicious!

[judydawn]

Glad you enjoyed them cgl.  I'd keep the aioli for 4-5 days in the fridge.  Make a batch of chips and dip it in the aioli, that will help get rid of it

[Bedlam]

I have made these for my vego DD for dinner tonight.  One broke so that was my lunch. I found the fritters pleasant but oh my the citrus aioli is wonderful.  Will wait for DD's comment  but will definetly make aioli again.  I used rice bran oil, lovely and thick with a citrus punch.

[Tasty]

Made these the other day and have to agree it's a soft mixture to cook but went quite well. I can't say I'm too fond of the flavour though and I definitely needed the aioli to go with it. Had avocado with it too which didn't help much but maybe 'cos they're not in season, the flavour wasn't best.

Here is a photo: