Sweet potato fritters recipe
 Made with grated rather than mashed sweet potato, these fritters are crisp and flavoursome. Serve with jambalaya or perhaps a vegetarian stew. 1 tbsp olive oil1 small onion, finely chopped2 garlic cloves, finely chopped50g/1¾oz plain flour1 tsp baking powder1 tsp Cajun seasoning1 lemon, zest onlysalt and freshly ground black pepper1 free-range egg2 tbsp single cream250g/9oz sweet potato, peeled and coarsely gratedsmall bunch parsley (optional)oil, for frying 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 50g/1¾oz plain flour 1 tsp baking powder 1 tsp Cajun seasoning 1 lemon, zest only salt and freshly ground black pepper 1 free-range egg 2 tbsp single cream 250g/9oz sweet potato, peeled and coarsely grated small bunch parsley (optional) oil, for frying Method Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using.Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving. Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using. Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving.