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

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

To prepare for the quinoa slaw, fill a saucepan with boiling water from the kettle and place it over medium-high heat. Once it’s bubbling, add the quinoa and cook for 6–8 minutes, or until al dente. Drain and set aside, keeping it warm. Finely slice the red and white cabbage wedges (using a mandolin if you have one), and place them in a bowl with a sprinkle of salt. Massage the cabbage to help it release its natural juices and soften. If you like, add a splash of vinegar and a drizzle of oil at this stage. Set aside until assembling the meal in Step 5.

STEP 3

Finely slice spring onions, separating the whites and greens. Grate the sweet potato into a large mixing bowl using the medium-size side of the grater. Add the fritter dry mix, the white part of the spring onions and season well with salt and pepper, and give it all a good mix until well combined and the texture is like a dough. 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 4-5 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

To finish off the quinoa slaw, combine the cooked quinoa, sliced & marinated cabbage slices, sesame seeds, spring onion greens with a splash of red Thai curry dressing. Season to taste with salt and pepper and reserve the remaining of the dressing to drizzle over the fritters. 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!