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Courgette and sweet potato fritters with spicy ‘aji verde’ salsa


Whilst our chilli pastes are essential in lots of typical Peruvian dishes – such as ceviche to salsa huancaina – we love to experiment and invent new ways to use them too.

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



Step-by-step instructions:

  1. Preheat the oven to 190 degrees, and line two baking trays with foil.

  2. 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.
  3. Take your grated courgette and sweet potato, and add to the pan mixing well so that it becomes coated in the mixture.

  4. 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.
  5. 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.
  6. 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.

  7. 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!
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