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Avoca fritters

Quinoa, sweet potato and goat's cheese fritters

Tasty fritters from Avoca served with a garlic and anchovy dipping sauce



For the fritters

  • 3 sweet potatoes
  • 250g cooked red quinoa (boiled until it opens up a little)
  • 1kg of spinach chopped up
  • 100ml lime juice
  • 1 spoon of diced chilli
  • 100g breadcrumbs
  • 100ml Greek yoghurt
  • 300g fivemiletown goats cheese
  • 1 preserved lemon finely diced
  • 50g finely sliced parsley
  • 50g finely sliced mint
  • 1 teaspoon of cracked black pepper
  • 5 eggs
  • 10 cloves of black garlic

For the bagna cauda (dipping sauce)

  • 6 cloves garlic
  • 300 ml milk
  • 155 g capers
  • 10 x anchovy fillets in oil, from sustainable sources
  • 160 ml extra virgin olive oil, plus extra for drizzling
  • 60 ml tablespoons white wine vinegar


For the fritters:

  1. Bake the sweet potatoes until soft.
  2.  Allow to cool, then scrape out the flesh and mix with all the other ingredients, grating the garlic and mixing the goats cheese in last.
  3. Check the seasoning and adjust to taste.
  4. Divide into fritters, and cook at 155C until golden brown.

For the bagna cauta:

  1. To make your sauce, peel the garlic cloves and put into a saucepan with the milk and anchovies, then bring to the boil.
  2. Simmer for 10 minutes until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn’t boil over. Don’t worry if it splits, remove from the heat and blitz the sauce up with a hand blender.
  3. Gently blend in the virgin olive oil and the vinegar a little at a time.
  4. Continue to taste and adjust seasoning. Make sure it's acidic enough from the vinegar to act like a dressing. It should be beautifully fragrant and punchy.

To serve
Cut a piece of parchment and place on a wooden board, arrange the fritters on top with some torn coriander, pea shoots, lime wedges and chilli slices.
Serve with bagna cauda dipping sauce.

Recipe from Avoca