Sweet Potato Fritters in Tomato Sauce

Name: Sweet Potato Fritters in Tomato Sauce
Prep time: 78 min
Cook time: 33 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/4 onions, for the sauce; 2 cloves garlic, for the sauce; 8 guajillo chiles, clean, without veins or seeds, hydrated and soaked in hot water; 1 tablespoon oregano, for the sauce; 1 cup water, for the sauce; 1 cube Knorr® tomato bouillon; 2 tablespoons olive oil, for the sauce; 3 sweet potatoes, without skin, cooked and in large cubes, for the fritters; 1 cup pumpkin, grated, for the fritters; 1 cup carrot, grated, for the fritters; 1 tablespoon onion powder, for the fritters; 1 tablespoon garlic powder, for the fritters; 1 tablespoon cumin, for the fritters; 1 tablespoon cornstarch, for the fritters; 1/4 cups cuaresmeño chile, finely chopped, for the fritters; 1 piece (if it appears in the ingredient) egg, for the fritters; 3/4 cups oats, ground, for the fritters; 1/4 cups cilantro, finely chopped, for the fritters; olive oil, for frying; Cotija cheese, crumbled, for garnish; cilantro, for decoration

Knorr

This sweet potato fritter recipe will be ideal for a balanced diet. Sweet potatoes contain vitamins and minerals; their orange color comes from beta-carotene, which helps support the immune system. Try these fritters with tomato sauce and all the flavor of Knorr® Tomato, made with naturally sourced tomatoes.

Reviewed by Editorial Team of Kiwilimón

Published: 19-11-2020

Preparation

45 mins

33 mins

Low

On a hot griddle, roast the onion along with the garlic until they have a dark color, stirring constantly to ensure all sides cook evenly. Remove from heat. Blend together with the hydrated guajillo chili, oregano, water, and the Knorr® Tomato cube until fully integrated. Pour the blended mixture into a pot with hot olive oil, cook over medium-low heat for 8 minutes. Remove from heat and keep warm until use. In a bowl, place the sweet potatoes in cubes, and using a potato masher, mash until you obtain a purée; add the zucchini, carrot, onion powder, garlic powder, cumin, cornstarch, cuaresmeño chili, egg, ground oats, and cilantro, mix and combine until obtaining a workable consistency. Take a bit of the mixture and, using your hands, form a small sphere, then flatten it to form a fritter about half a centimeter thick. In a hot skillet with olive oil, cook the fritters on both sides over medium-low heat. Drain on paper towels. Serve the fritters drenched in tomato sauce, accompanied by Cotija cheese, and garnish with cilantro leaves.