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For the Fritters:
- In a large bowl, mix the aquafaba, plain flour, and ground allspice until smooth. Season well with salt and pepper.
- Stir in the grated sweet potato and chopped spring onions, mixing until everything is evenly combined.
- Heat a little oil in a pan over medium heat. Shape the mixture into patties (around 6 in total) and fry for about 5 minutes on each side until golden brown and cooked through. Drain on a paper towel to remove excess oil.
For the Salsa:
- Combine the chopped spring onions, black beans, cherry tomatoes, avocado, chili, and chopped coriander in a bowl.
- Squeeze in the lime juice, season with salt and pepper, and gently mix everything together.
To Serve:
Serve the crispy fritters hot with a generous helping of fresh black bean salsa on the side. You could even add a dollop of vegan sour cream or a drizzle of extra lime juice on top for extra zing.
Cooking Tips:
- Aquafaba tip: If you don’t have chickpea water, you can use flaxseed meal mixed with water as an alternative binder.
- Crispier fritters: For even crispier fritters, you can bake them at 200°C (400°F) for 25-30 minutes, flipping halfway through.
- Make it a meal: Pair with a green salad or some spiced quinoa for a more filling meal.
This recipe is such a great option for a quick, healthy, and flavorful meal, especially with how easy it is to make. I bet the balance between the crispy fritters and the fresh, tangy salsa makes each bite perfect!
Total Nutritional Values (Fritters + Salsa per serving):
- Calories: 200 kcal
- Protein: 5.6g
- Carbohydrates: 33g
- Sugars: 5.4g
- Fiber: 8.6g
- Fat: 8g
- Saturated Fat: 1g
- Sodium: 280mg
