Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and grated
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup breadcrumbs
- 2 eggs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. In a large mixing bowl, combine the grated sweet potatoes, chopped onion, minced garlic, breadcrumbs, eggs, ground cumin, ground coriander, smoked paprika, salt, and pepper.
2. Mix well until all ingredients are evenly distributed.
3. Heat the olive oil in a frying pan over medium heat.
4. Using your hands, shape the sweet potato mixture into small balls, about the size of a golf ball.
5. Place the sweet potato balls in the frying pan and cook for about 5 minutes on each side, or until golden brown and crispy.
6. Remove from the pan and place on a paper towel to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 sweet potato frikkadels
Nutritional information:
Calories per serving: 90
Fat: 3g
Carbohydrates: 14g
Protein: 3g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use regular potatoes or butternut squash.
- Instead of breadcrumbs, you can use almond flour or gluten-free breadcrumbs.
- Instead of olive oil, you can use coconut oil or avocado oil.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the sweet potato mixture for extra flavor.
- Add grated cheese, such as cheddar or parmesan, to the sweet potato mixture for a cheesy twist.
- Serve the sweet potato frikkadels with a dipping sauce, such as tzatziki or sweet chili sauce.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated sweet potatoes before adding them to the mixing bowl.
- If the sweet potato mixture is too wet, add more breadcrumbs until it holds together.
- To make the sweet potato frikkadels ahead of time, shape them into balls and refrigerate until ready to cook.
Storage instructions:
Store the cooked sweet potato frikkadels in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sweet potato frikkadels in the oven at 350°F for about 10 minutes, or until heated through.
Presentation ideas:
Serve the sweet potato frikkadels on a platter with a dipping sauce and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or cilantro
Pairings:
- Serve the sweet potato frikkadels with a side salad for a light meal.
- Serve the sweet potato frikkadels with roasted vegetables, such as broccoli or carrots, for a more substantial meal.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the sweet potato frikkadels are falling apart in the pan, add more breadcrumbs to the mixture until it holds together.
- If the sweet potato frikkadels are not crispy enough, cook them for a few more minutes on each side.
Food safety advice:
- Make sure to cook the sweet potato frikkadels until they are fully cooked and crispy on the outside.
- Store the cooked sweet potato frikkadels in the refrigerator and consume within 3 days.
Food history:
Frikkadels are a traditional South African dish, similar to meatballs. This recipe puts a twist on the classic dish by using sweet potatoes instead of meat.
Flavor profiles:
The sweet potato frikkadels are savory and slightly sweet, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the sweet potato frikkadels as an appetizer or as a main dish with a side salad or roasted vegetables.
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