Spinach Fritter with Sweet Potato Wedges and Lemongrass Crème Fraîche

Spinach Fritter with Sweet Potato Wedges and Lemongrass Crème Fraîche

Serves 3-4
Occasion Everyday
These spinach fritters with sweet potato wedges and lemongrass crème fraîche might sound complicated but are still an every day dish.


Spinach Fritter

  • 250g Spinach (washed)
  • 110g self-raising Flour
  • 1 tablespoon Baking Powder
  • 1 Egg (free range)
  • 50g unsalted Butter (melted)
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cumin
  • 150ml Milk
  • 100g Spring Onion (or 6 medium sized . Finely sliced)
  • 1 Egg White (free range)
  • Olive Oil (for frying)

Potato Wedges

  • 900g Sweet Potatoes (or 3 medium sized)
  • 4 tablespoons Olive Oil
  • 1 1/2 teaspoon Ground Coriander
  • 3/4 teaspoons Fine Sea Salt


  • 1/2 stalk Lemongrass
  • 200g Crème Fraîche
  • 2 Limes (grated zest and the juice)
  • 50g Root Ginger (fresh, peeled and grated)
  • 1/2 teaspoon Fine Sea Salt

To Serve

  • 1 Red Chilli (fresh, finely diced)
  • 15g Coriander


Preparation of the Spinach
Wilt the spinach in a pan with a splash of water. Drain in a sieve and, when cool, squeeze hard with your hands to remove as much moisture as possible. Roughly chop and put aside.
Preparation of Pancake Batter
For the pancake batter, put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth.
Add the spring onions, chillies and spinach and mix with a fork.
Whisk the egg white to soft peaks and gently fold it into the batter.
Preparation of Pancakes
Pour a small amount of olive oil into a heavy frying pan and place on a medium-high heat.
For each pancake, ladle 2 tablespoons of batter into the pan and press down gently.
You should get smallish pancakes, about 7cm in diameter and 1cm thick.
Cook for about 2 minutes each side, or until you get a good golden-green colour.
Transfer to kitchen paper and keep warm.
Continue making pancakes, adding oil to the pan as needed, until the batter is used up.
Preparation of Wedges
Preheat oven to 210C, 410F, Gas 6 1/2

Wash the sweet potatoes buyt don't peel them. Cut each lengthways in half. Cut again lenthways in quarters and then once more in the same way, so you are left in the end with eight long wedges.
Roasting of Wedges
Place them in roasting tin that has been lined with baking parchment and brushed lightly with some of the olive oil.
Brush the wedges with the remaining oil and sprinkle with a mixture of the ground coriander and salt.
Roast for about 25 minutes, or until the sweet potato is tender and golden brown.
Remove from the oven and allow to cool down a little. (The wedges can be eaten warm or at room temperature.)
Preparation of the Dip
While you are waiting, make the sauce. Very finely chop the lemongrass or grind finely in a spice grinder.
Whisk with all of the other ingredients for the dipping sauce and set aside.
To Serve
When ready to serve, place the wedges on a large, flat serving dish. Sprinkle with the diced chilli and coriander leaves and serve with the sauce on the side.


© Dublin Cookery School

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