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🍰 Oven-Baked Sweet Potato Fritters with Beetroot, Crème fraîche and Cranberry Chutney

440 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs.
• Sweet potatoes 4 pcs.
• Eggs 2 pcs.
• Cornstarch 2 tsp
• Salt pinch
• Pepper, black ground pinch
• Olive oil 2 tbsp
• Thyme, fresh 5 g
• Beetroot, pre-cooked 500 g
• Pumpkin seeds 4 tbsp
• Balsamic vinegar, light 2 tbsp
• Sugar 1 tbsp
• Cranberries, dried 100 g
• Lemons 1 pcs.
• Crème fraîche 150 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Thoroughly wash the carrots and sweet potatoes.
3. 3. Peel the vegetables.
4. 4. Grate the carrots and sweet potatoes coarsely.
5. 5. Place the grated vegetables into a bowl.
6. 6. Add the eggs, cornstarch, salt, and pepper.
7. 7. Mix the ingredients well together.
8. 8. Line a baking tray with baking paper.
9. 9. Brush the baking paper surface with one teaspoon of olive oil each.
10. 10. Take a spoonful of the vegetable mixture.
11. 11. Shape it into a flat fritter with a diameter of about five centimeters.
12. 12. Place the fritters on the prepared tray.
13. 13. Bake the fritters in the oven for about twenty minutes until golden brown.
14. 14. Turn the fritters over after ten minutes.
15. 15. Thoroughly wash the thyme.
16. 16. Shake the thyme dry.
17. 17. Pluck the thyme leaves from the stems.
18. 18. Cut the beetroot into wedges.
19. 19. Place the beetroot into a baking dish.
20. 20. Add half of the thyme.
21. 21. Add the pumpkin seeds.
22. 22. Add one tablespoon of olive oil.
23. 23. Add balsamic vinegar.
24. 24. Season with salt and pepper.
25. 25. Add sugar.
26. 26. Mix everything well.
27. 27. Cook the beetroot in the oven for about ten minutes.
28. 28. Finely chop the cranberries.
29. 29. Wash the lemon.
30. 30. Grate about one teaspoon of lemon zest.
31. 31. Halve the lemon.
32. 32. Squeeze the juice from the lemon.
33. 33. Pour one hundred milliliters of water into a pot.
34. 34. Add the chopped cranberries to the pot.
35. 35. Add the lemon juice to the pot.
36. 36. Add the lemon zest to the pot.
37. 37. Add the remaining thyme to the pot.
38. 38. Add one tablespoon of sugar to the pot.
39. 39. Simmer the mixture over medium heat for about ten minutes.
40. 40. Let the mixture reduce to a chutney.
41. 41. Arrange the sweet potato fritters on plates.
42. 42. Garnish the fritters with the beetroot.
43. 43. Garnish the fritters with the chutney.
44. 44. Serve the fritters with a dollop of crème fraîche.

Nutrition per serving

• kcal: 440
• Protein: 12 g · Fett/Fat: 23 g · Carbs: 50 g