Fullgreen and Hip & Healthy challenged us to create a dish with their Sweet Potato Vegi Rice at the Allergy Show this year. I love these packets of rice as they’re so handy if you’re in a rush or don’t really feel like cooking but they’re also so versatile and there are so many things you can rustle up!
I’m a sucker for a savoury treat and often find myself more excited for meal times than snacks so I decided to give these savoury sweet potato, spinach and onion fritters a go. They are gluten free, vegan, healthy and can be made almost entirely from store cupboard ingredients so they are ideal for those days where you just don’t know what to make!
This recipes makes 4 large fritters and we found that 2 with a big salad made a lovely filling dinner.
50 minutes (prep and cooking time – approx. 20 minutes)
1 bag of Fullgreen Sweet Potato Vegi Rice
3 tbsp. gluten free plain flour blend
1 tsp. garlic granules
1 tsp. paprika
1/2 tsp. chili flakes
Vegetable oil for frying
Salt and pepper to taste
Gently fry the onions in 1 tablespoon of oil until soft and start to brown. Add the garlic granules, paprika, chili flakes and salt and pepper and mix well. Then add the spinach and allow to wilt.
Transfer the mixture to a mixing bowl (drain off any excess liquid if there is any). Add the flour then pop in the fridge for around 30 minutes to cool.
Once the mixture is cool, it should be fairly sticky but holding together if you squeeze it into a ball. Shape the mixture into 4 patties then fry in 1 tablespoon of oil until each side is brown and the fritter is hot through.
Serve with vegan tzatziki and salad and enjoy!
For more gluten free and vegan recipes, try these!