Thai Red Curry Sweet Potato Fritters Over Crunchy Mixed Veg & Quinoa Slaw With Aromatic Red Curry Dressing

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle, then take out a saucepan and a large frying pan (non-stick works best for fritters).

STEP 2

Fill your saucepan with boiling water from your kettle and place over a medium-high heat. Once it's bubbling, add the quinoa and cook until al dente, around 6-8 minutes. Drain and set aside to keep warm.

STEP 3

Finely slice the spring onion and separate the greens from the whites. Grate the sweet potato into a large mixing bowl, add the fritter dry mix, spring onion whites and season well with salt and pepper. Give it all a mix to form your batter. Make your fritters using your hands, aiming for approximately 1cm thick and 10cm in diameter. They don't need to be perfect circles as rougher edges will turn nice and crispy! If the fritters don't stick together, you can add a splash of water to the mix as required. However the less moisture in the batter, the crispier the fritters will get when cooking and they will also bind together more as they're fried.

STEP 4

Place your frying pan over a medium heat and add a neutral oil (e.g. rapeseed, sunflower, groundnut oil). The example image is shallow fried to make them extra crispy, but you can just add a drizzle of oil if you prefer less. Fry the fritters in batches for 2-3 minutes on each side or until crispy on the outside and cooked through in the centre. You should get around 2-3 fritters per person.

STEP 5

Combine the cooked quinoa, sliced cabbage mix, sesame seeds, spring onion greens and salt and pepper to make the salad. We recommend reserving some sesame seeds and spring onion for garnishing too.

STEP 6

To serve up, divide the salad between serving plates or bowls, top with the fritters and drizzle over the red Thai curry dressing. Garnish with any remaining sesame seeds and spring onions and enjoy!