Roast potato whole and allow to cool. Remove skin & set aside.
Remove silverbeet leaves from stems. Dice stems and roughly chop leaves.
Heat oil in a frypan.
Add onion, silverbeet stems & garlic.
Sauté for 10 minutes on medium heat until onions & stems are soft.
Add coriander, chilli and silverbeet leaves and sauté until wilted.
Leave to cool.
Add sweet potato, silverbeet mixture, coriander, besan and cashews to food processor bowl and whiz together.
Heat oil in non-stick skillet (cast iron is a great, healthy option) to medium. Add oil.
When oil is hot use wet hands to form ⅛ of the mixture into a burger shape and place in the oil.
Repeat the the remaining mixture. Make patties smaller for fritters, to add to wraps or as little veggie nuggets for lunch boxes.
Fry for 3-6 minutes on medium, flipping when one side is golden.
These fritters will firm up on cooling, making them a yummy hot, squishy burger, or perfect for lunchbox prep in the week. Serve them with your choice of sauces including hot chilli, tzatziki, tomato sauce or Indian chutneys.
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
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