Sweet Potato and Pea Fritters (#1942)

Breakfast Vegetarian Healthy
Share This Recipe


  • 1 cup Whole Wheat Flour
  • 1/2 Tbsp Baking Powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 1 pinch Red Pepper Flakes optional
  • 2 tablespoons Olive Oil
  • 1/2 Tbsp Sesame Oil
  • 3/4 cup Buttermilk or 3/4 cup milk with 1 tablespoon lemon juice
  • 1 large Eggs beaten
  • 1 cup Peas, Frozen thawed, or fresh
  • 1 cup Sweet Potatoes, Or Yams peeled and shredded, 1 small yam
  • 1/4 cup Mint Leaves freshly chopped
  • 1/4 cup Cilantro freshly chopped


  1. Preheat a large nonstick skillet over medium heat.
  2. Slightly oil the pan with a few drops of oil or coat with cooking spray.
  3. In a large bowl, whisk together the flour, baking powder, salt, black pepper and red pepper flakes if using until well combined.
  4. Pour in the oils, milk and egg, and stir until just moistened.
  5. Stir in the sweet potatoes, peas, mint and cilantro leaves until evenly distributed and well mixed.
  6. For each pancake, pour about 1/4 cup of batter into the preheated pan.
  7. You should be able to cook 3 to 4 fritters at the same time.
  8. Cook for about 3 minutes until the fritter sets, and the top starts to bubble.
  9. Turn the fritter once, and continue to cook the other side for another 2 to 3 minutes, or until golden and brown.
  10. Repeat until all of the batter is used up.
  11. Put the cooked fritters in a 200 degrees f oven to keep warm.
  12. Serve warm with sour cream, or hot sauce, or any dipping sauce you like.
Source: {{url}}