Vegan Kumara & Spinach Fritters with Kawakawa Aioli

Ingredients

• 2 cups Kumara (Sweet Potato), grated
• 1 cup Spinach, chopped
• 1/2 cup Chickpea Flour
• 2 tablespoons Ground Flaxseed
• 6 tablespoons Water
• 1/4 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 cup Vegan Mayonnaise
• 2 tablespoons Kawakawa Leaves, finely chopped
• 1 teaspoon Lemon Juice
• 2 tablespoons Olive Oil

Instructions

1. 1In a large bowl, combine grated kumara, spinach, chickpea flour, ground flaxseed, water, onion, garlic, salt, and pepper. Mix well.
2. 2Let the mixture sit for 5 minutes to allow the flaxseed to bind.
3. 3In a separate small bowl, whisk together vegan mayonnaise, kawakawa leaves, and lemon juice to make the aioli. Set aside.
4. 4Heat olive oil in a large skillet over medium heat.
5. 5Drop spoonfuls of the kumara mixture into the hot oil, flattening slightly to form fritters.
6. 6Cook for 4-5 minutes per side, or until golden brown and cooked through.
7. 7Remove fritters from the skillet and place on a paper towel-lined plate to drain excess oil.
8. 8Serve fritters warm with kawakawa aioli.

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