Name: Sweet Potato Fritters with Smoky Tahini Sauce, Broccoli & Cauliflower
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 1 ½ medium heads cauliflower; 3 eggs; 1 small bunch fresh dill; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ lemons; ⅓ cup pumpkin seeds; ⅓ cup raisins; 1.02 kg sweet potatoes; all-purpose flour; black pepper; chili powder; cumin, ground; extra virgin olive oil; pure maple syrup; salt; smoked paprika; soy sauce; tahini

Sweet Potato Fritters with Smoky Tahini Sauce, Broccoli & CauliflowerSweet Potato Fritters with Smoky Tahini Sauce, Broccoli & Cauliflower — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 crowns broccoli

1 ½ medium heads cauliflower

3 eggs

1 small bunch fresh dill

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ lemons

⅓ cup pumpkin seeds

⅓ cup raisins

1.02 kg sweet potatoes

all-purpose flour

black pepper

chili powder

cumin, ground

extra virgin olive oil

pure maple syrup

salt

smoked paprika

soy sauce

tahini

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and coarsely grate sweet potatoes. Transfer to a colander and sprinkle with salt. Place the colander in a bowl to catch the excess moisture and set aside.

Separate broccoli and cauliflower into bite-sized florets; cut stems into smaller pieces. Divide both between two baking sheet pans, drizzle with oil, and season with salt; toss to combine and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until the veggies are fork-tender, about 20 minutes.

Meanwhile, juice lemons into a small bowl. Add tahini, water, maple syrup, and spices, then whisk to combine the tahini sauce and set aside.

Using paper towels or a clean cloth, squeeze excess moisture from the grated sweet potato, then place in a large bowl.

Peel and mince ginger and garlic. Add both to the bowl with the sweet potato along with eggs, flour, soy sauce, and spices. Using your hands, mix well to combine the batter.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches, use a scant ¼-cup measure to drop batter into the skillet, spacing scoops a few inches apart; flatten slightly with the back of a spoon. Cook, flipping once, until fritters are golden brown and cooked through, 6-8 minutes. Remove to a paper towel-lined plate.

Meanwhile, shave dill leaves off the stems; discard stems and roughly chop the leaves. Place in a clean large bowl (reserving a small handful for serving) along with half of the tahini sauce. (Reserve remaining tahini sauce for serving.)

When the veggies are done, remove from the oven. Add to the bowl with the dill and tahini sauce along with raisins and pumpkin seeds. Stir to combine.

To serve, divide broccoli, cauliflower, and fritters between plates or bowls. Drizzle fritters with remaining tahini sauce, sprinkle with reserved dill, and enjoy!

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