Crispy on the outside and tender on the inside, these healthy baked Veggie Sweet Potato Fritters are ready in 30 minutes and awesomely vegan & gluten-free.
Sweet Potato Fritters Ingredients
- sweet potato
- broccoli florets
- spring onion
- celery
- rice & chickpea flour
- favorite spices
How to Make Sweet Potato Fritters
Throw mashed sweet potato, chopped steamed broccoli, flours and spices in a large bowl, and stir everything together.
I mean, what's better than 1-bowl recipes? They're simply perfect for busy people with little time.
Divide the mixture among a mini muffin tin sprayed with oil.
I usually pour 1 full tablespoon in each cup and the batter is just enough to fill a whole 12-cup tin.
Bake until golden & crisp, and serve hot straight away, but they will also taste pretty good served at room temperature.
And while these are delicious on its own, I like to serve mine with a flavour-packed garlicky yogurt dip, but they would pair well with my guacamole dip too.
I'm also pretty sure kids (and grown-ups!) would love to dip these crispy fritters in a classic combo of homemade ketchup & mayonnaise.
These baked Veggie Sweet Potato Fritters would make the perfect bite-sized snack to whip up when you need something healthy and satisfying on the table FAST.
If you're looking for more exciting veggie fritters recipes, make sure to check out these Baked Zucchini Fritters and these Sicilian-style Cauliflower fritters!
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
Recipe
Baked Veggie Sweet Potato Fritters {Vegan+GF}
Ingredients
- 500 g sweet potato, steamed and mashed
- 400 g broccoli florets, steamed
- 1 celery stalk
- 2 spring onions
- ¼ teaspoon cayenne pepper, optional
- ½ teaspoon ginger powder
- 1 teaspoon sea salt
- 50 g rice flour
- 50 g chickpea flour
- a pinch of chili flakes, optional
- extra-virgin olive oil, for baking
For the yogurt dip:
- 200 g plain Greek-style yogurt, I use vegan-friendly soy yogurt
- 2 garlic cloves, grated
- 1 tablespoon fresh mint leaves, finely chopped (you may also use fresh oregano or thyme)
- zest and juice of half lime
- sea salt & black pepper to taste
Instructions
- Preheat oven to 180C/360F and arrange a baking tray in the middle shelf. Grease lightly with olive oil a 12-cup muffin tin.
- For the yogurt dip: in a small bowl, mix together yogurt, grated garlic, chopped mint, zest and juice of half lime, and season with sea salt and black pepper to taste. Store in the fridge until ready to use.
- Finely mince the broccoli florets, celery and spring onions and add them into a large bowl. Add in mashed sweet potato, salt, cayenne pepper, ginger and chili flakes (optional) and mix all together.
- Fold sifted rice and chickpea flour into the mixture and gently mix all ingredients together. The mixture should be dense, if it's too creamy, add a little more flour.
- Pour about a full tablespoon of the mixture into each muffin cup. Lightly spray with olive oil the top of each fritter.
- Bake in the oven for about 15 min, or until crispy and golden on top.
- Allow the fritters to cool slightly, then gently remove them from the muffin tin.
- Serve hot or at room temperature with the yogurt dip on the side.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Caitlyn says
My partner and I made these today for a vegan friend's birthday and they went down a treat! We replaced the ginger with paprika and added some black pepper, and didn't use the cayenne pepper or chilli as I'm a bit of a weakling with spicy foods. We used the 2x ingredients and ended up having way too much mixture, we made 24 fritters and there's still a bunch left in the fridge to bake tomorrow. Everyone at the party loved them, I don't think I've ever brought home an empty container before today!
Ann says
Hi can I use regular flour in this recipe, we are not vegan.
Thanks!
Leanne says
I made these and they taste amazing! I tasted the raw dough and it tasted awful so don’t judge at this stage 😊
I also added 3/4 tsp cayenne pepper.
If I want to freeze them, do I just leave them to defrost or put them in the oven again? How do I avoid them going soggy?
Thank you for this recipe!
Carolyn says
Hello. This recipe looks great. I have a few questions before I get started:
- It looks like you are using a regular muffin tin - not a mini-muffin tin. Is that correct?
- For the broccoli and sweet potato, are those weights before or after steaming? I find things typically weigh less after cooking, so just want to make sure I have that correct
- Do you think these would freeze well, and do you recommend freezing before or after baking?]
Thank you!
Andrea says
Hi Carolyn! Yes, I use a regular 6=muffin tin. The weight of the veggies is before steaming them and yes, they freeze well! I do freeze them after baking them 🙂 Happy baking!
priyanka says
Wow this looks delicious! Can’t wait to try it.
Thanks for the tip!
Have a great day.
Priyanka
Celeste Olveda says
These look great! Can I prep the mixture the day before baking them?
Andrea says
Hi Celeste! Absolutely, I usually prep the mixture, place in a steel bowl and cover with cling film, or you can put the mixture in an airtight container and refrigerate up until the next day.
Melanie Davis says
I would love to try this recipe! Can you recommend an alternative to chickpea flour for those following a low FODMAP diet? I would appreciate it. 🙂
Andrea says
Hey Melanie, I've tried it with rice flour and they came out great (maybe a bit bland, so add a few extra spices if you like). I'd also recommend quinoa/oat/corn flour 🙂