Sweet Potato Kimchi Fritters

Only a handful of ingredients, and oh so good! Grated sweet potato is bound with an ever-versatile chickpea flour batter, while the feisty kick of kimchi sends each bite to next level goodness.

My 11 year old son is obsessed with kimchi – and I think I’ve been bitten by the bug too. This recipe was born because I woke up one morning seriously craving it for breakfast (and my mouth is actually watering while typing this) My body must be craving something in kimchi, right? The fiery spice? The probiotics? The raw unpastuerised fermented juicy alive-ness? All of the above?

My favourite kimchi is by Be Nourished, a local Kiwi brand – there’s no fish sauce, just a juicy, cultured blend of cabbage, daikon, carrot & onion.

Oh, and if kumara/sweet potato isn’t your thing, they’re *totally* epic with potato too (photo below!)

Makes 12.

½ cup chickpea flour

½ cup water

2 cups grated kumara/sweet potato, loosely packed

4 heaped Tbsp kimchi, chopped (make sure you use the juice too!)

4 Tbsp chopped coriander, stalks are fine too

1 tsp salt

oil for shallow frying

Put everything into a bowl & mix really well, making sure to ease out any lumps of flour. You want everything to be well coated with the damp chickpea ‘batter’.

Heat a little oil in a pan and fry spoonfuls of the mixture to create small cute fritters. Cook until golden on each side.