This is another recipe for those feeling left out of the summer burger tradition. Today’s version is fresh and spicy thanks to the Indian flavors it’s got going on. And using panko breadcrumbs give these patties a delicious crispy, crunchy crust.
I’ve paired these babies with a tangy yogurt dip. Vegans can use soy yogurt and non-vegans, feel free to use whichever yogurt you usually buy. Alongside the dip, I served thick slices of cucumber and tomato for a fresh summery lunch.
Ingredients
Yields about 10 fritters
Fritters
2 medium sized sweet potatoes
½ cup rolled oats
1 large onion, diced
3 cloves garlic, minced
½ inch fresh ginger, minced
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon salt
½ cup fresh cilantro, minced
juice of one lime
3 tablespoons olive oil
½ cup panko breadcrumbs
Yogurt Dip
½ cup non-dairy yogurt
juice of half a lemon
¼ cup fresh cilantro, minced
Method
Bring a large pot of water to boil. Peel sweet potatoes and cut into chunks. Boil until tender. Drain and pat dry.
Heat one tablespoon of olive oil in a skillet. Sauté onion for five minutes. Add garlic and ginger let sizzle for one minute. Add in garam masala and coriander, and sauté until fragrant. Take off heat.
In a bowl, mash the sweet potato chunks a bit. You don’t want it smooth, just smaller chunks than you started out with. Add oats, cilantro, salt, lime juice and the onion and spices mixture. Stir until combined. If it doesn’t come together, add olive oil, a teaspoon at a time, until it does.
Shape into palm sized patties and dip both sides into panko crumbs.
Heat two tablespoons olive oil in a large skillet over medium-high heat, and fry each fritter for about four minutes per side or until golden brown and warmed through.
While fritters are frying away, combine yogurt, lemon and cilantro in a bowl and stir until combined.
Serve fritters with a dollop of yogurt. Store leftover patties covered with cling film in the refrigerator for up to three days.