Sweet Potato Fritters

I was craving for some vadai the other day but found out that I don’t have any yellow dhal in my pantry. And you know when you have the craving you just need to have something. So I came up with this. Since I have some sweet potatoes left from my Kuih Keria so I just put it in the blender and blend it up, mix it with the rest of the ingredients and fried them up. It turns out much better than I expected but not as crunchy as vadai though. Nevertheless I am happy with it. The fritters look very much like Thai Fish Cake isn't it :)

 

 

Ingredients:

400 gram sweet potatoes – peel and cut into small chunks
10 large shrimps – peel and deveined
2 sprigs of curry leaves – remove the stems, and chopped up the leaves
4 spring onions - chopped
2 shallots - chopped
3 bird eye chilies - chopped
1 tbsp sesame seeds
2 tbsp corn flour
3 tbsp rice flour

Seasonings:

1/2 tsp pepper
1/2 tsp turmeric powder
1 tsp chicken bullion powder
salt to taste

1. Put the sweet potatoes in the food processor and blend until fine. Remove and set it aside. Roughly blend the shrimps (not too fine) and add it into the sweet potato.
2. Mix the rest of the ingredients into the sweet potato mixture and mix until well combined. Set it aside to rest for 15 minutes.
3. In the meantime, heat up some oil over medium heat for shallow frying. Wet your hands with a bit of water, take a spoonful of the mixture, place the mixture on the palm of your hand and make it into round and then flatten it slightly.
4. Drop it into the oil; repeat the same to the rest of the mixture. Fry until golden brown. Remove from oil and drain it on paper towel.
5. Serve warm or at room temperature.

I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.