Ingredients
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
Directions
For the fritters:
- Bake the sweet potatoes until soft.
- 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.
- Check the seasoning and adjust to taste.
- Divide into fritters, and cook at 155C until golden brown.
For the bagna cauta:
- To make your sauce, peel the garlic cloves and put into a saucepan with the milk and anchovies, then bring to the boil.
- 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.
- Gently blend in the virgin olive oil and the vinegar a little at a time.
- 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
