Spring Salads and Vegetables

Sweet potato fritters with turmeric hummus


Serve these sweet potato fritters with a bundle of herbs such as flat-leaf parsley, mint and coriander – to eat like a loose salad.

…the huge range of colours, flavours and textures that come from plant ingredients – spices, herbs, vegetables, nuts and legumes – is worth celebrating in its own right.

This recipe originally appeared in the April 2020 edition of House and Garden magazine.  Photo courtesy of Simon Bajada.


For the fritters:

  • 500g sweet potatoes, peeled and grated
  • 6 spring onions, finely chopped
  • 20g coriander leaves, finely chopped
  • 1 fresh red chilli, finely chopped
  • 1tsp grated ginger
  • 3tbsp self-raising flour
  • 2tbsp lime juice
  • Vegetable oil, for frying

For the hummus:

  • 600g cooked chickpeas (Navarrico jarred giant chickpeas are the softest)
  • 3tbsp tahini paste
  • 2 cloves garlic, crushed
  • half lemon, juiced
  • 3tbsp extra virgin olive oil
  • 2tsp grated fresh turmeric
  • 2tsp ground coriander

To serve:

  • 1tbsp nigella seeds
  • Large bunch parsley, mint and coriander


  • Heat the oven to 150°C/fan oven 130°C/mark 2.  Mix together all the ingredients for the fritters(except the oil) in a bowl and season well with salt and freshly ground black pepper. If the mixture seems a little dry, add a splash of water – it should be sticky, but not wet.


  • Heat 1tbsp oil in a large frying pan. Scoop a large spoonful of the mixture and roll it in your hands, then press into a plump patty shape. Place this in the pan and repeat with a few more spoonfuls of mixture. Try not to overcrowd the pan – it is easier to cook the fritters in batches.


  • After a few minutes cooking on one side, flip them over and cook for another 3 minutes. Remove to a dish and keep warm in the oven while you cook the rest, adding more oil to the pan with each batch.


  • Next, make the hummus. Using a blender, pulse all the ingredients (except the lemon juice) with plenty of freshly ground black pepper until smooth, adding water to create a loose sauce. Taste for salt and lemon and adjust as necessary.


  • Serve the warm fritters with a large dollop of hummus, the nigella seeds and a bunch of herbs, still on the stem.


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