Leeks are traditionally served over Rosh Hashonah as they are one of the symbolic foods. This is a common dish in Greece, Turkey and Bulgaria, my version has a healthy twist.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 6 people
Ingredients:
350g sweet potato, peeled and grated
250g leek, finely chopped
200g coconut flour
200g SR Flour
2 teaspoons salt
2 tablespoons dried/ fresh thyme
~
3 eggs, whisked
1 lime zest and juice
Pinch pepper
Rapeseed Oil for frying
Method
Preheat oven to 180°C/ 350 F/ Gas mark 4.
Into a mixing bowl place grated sweet potato, chopped leek, coconut flour, self-raising flour, salt, lime zest, pepper and combine.
Add in whisked eggs and mix well.
Heat the rapeseed oil until hot.
Spoon about 1 1/2 tablespoons mixture in to the frying pan and spread to about 2 cm thick.
Allow the underside to turn golden brown (about 2-3 minutes) before flipping (carefully) and cooking the other side.
Once both sides are nicely browned, place the fritters on a baking rack to drain any excess oil and then pop in the oven for 5 - 10 minutes at 200C/ 400F/ Gas mark 6 to ensure they are cooked through.
Once cooked squeeze a generous amount of lime juice on to them and serve straight away or allow to cool and serve later.
