This weekend, on a cold winter’s day, I created these yummy oven-baked fritters from the last bits and pieces I had in the pantry. They turned out great – so great that I just had to share the recipe! The smoky aji panca really lifts them, and if you make extra, they can last a few days in the fridge – perfect lunchbox snacks. Served with a crunchy salad and the spicy aji verde, they’re healthy too.
Makes six fritters
- 3 cups of grated sweet potato
- 2 cups of grated courgette
- 2 tablespoons plain flour
- 1/4 cup unsalted butter
- 1 large egg
- 4 teaspoons aji panca paste
- Salt and pepper to taste
For the salsa:
- 2 green jalapeno peppers, chopped
- 1 cup roughly chopped coriander
- 1 clove garlic
- 1 onion, finely chopped
- 2 teaspoons huacatay paste
- 1 tablespoon aji amarillo paste
- 2 teaspoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- half a cup mayonnaise
- Preheat the oven to 190 degrees, and line two baking trays with foil.
- In a large saucepan, melt the butter. Once it’s melted, beat the egg and add it to the pan, along with the flour, aji panca, salt and pepper. Continue to beat with a fork to ensure that it’s all mixed together properly. Take off the heat.
- Take your grated courgette and sweet potato, and add to the pan mixing well so that it becomes coated in the mixture.
- Take a sixth of the mixture and using your hands, form a loose patty. These don’t have to be perfect or pretty – just keep it simple! Lay the fritters out on the baking trays and put in the oven for 20 minutes.
- Now get on with the salsa. It couldn’t be easier – simply combine all the ingredients and blend. I think that a chunky salsa works well with this recipe, but if you prefer, you could blend it fully until smooth.
- After the patties have been cooking for 20 minutes, carefully take out of the oven and use a spatula to gently turn them over. Bake for another 20 minutes.
- Remove from the oven and allow to rest for 10 minutes so they firm up a little. Serve with salad and the salsa and you’re ready to go!