We’ve got a couple of days off from work so it seemed like a good opportunity to spend more time over making a yummy breakfast, this was a little bit of an experiment but goodness they are yum! They are sweet, and crunchy and fudgy and the caraway really adds a new dimension to them .. As you can tell I was rather pleased with them! The ones made here went into a big savoury breakfast, but they could as easily be served as a sweet with ice cream ..
200g peeled weight sweet potato (about one medium sized sweet potato)
50g gluten free plain flour
Half teaspoon chia seeds
Half teaspoon caraway
Half teaspoon dried marjoram
Quarter teaspoon salt
Sprinkling of crushed black pepper
Small amount of hot water
Oil for cooking
Start by grating the sweet potato, then wrap it up in a cloth and squeeze out as much liquid as you can, this does seem to dye the cloth orange so pick it carefully .. Ahh lessons learnt through experience!
Next add the flour and all the other dry ingredients into the bowl and mix to coat the sweet potato.
After having got rid of all the water we now want to add a bit back in, using a tablespoon at a time add the hot water to the bowl and mix well, you want the mix just to just hold together when you squeeze it, if it makes a loud squelching noise then that’s too much water, just add an extra tablespoon of flour and mix it through. I needed 4 tablespoons of water to get the consistency I was after.
Leave it to rest for at least 10 minutes to let the flavours blend a bit and the chia to become a bit sticky.
Heat 4 or 5 tablespoons of oil in a pan on a medium heat, these really are best with a real shallow fry, until hot then form small patties in your hands (each one was about a heaped tablespoon) and put in the pan. After about 5 minutes (or when the underside is nicely crisped and golden) flip them over and cook for another 5 minutes or so.
Pat off the excess oil using kitchen roll then yum away at them!
By A and E