Sweet potato and kimchi fritters with fried eggs

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How to make Sweet potato and kimchi fritters with fried eggs

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 450g sweet potato, peeled, coarsely grated
  • 90g (1/2 cup) rice flour
  • 50g (1/3 cup) plain flour
  • 1/2 teaspoon baking powder
  • 60ml (1/4 cup) chilled water
  • 2 teaspoons soy sauce, plus extra, to serve
  • 6 eggs
  • 120g (1/2 cup) kimchi, chopped, plus extra, to serve
  • 2 green shallots, thinly sliced, plus extra, to serve
  • 60ml (1/4 cup) coconut oil
  • Baby spinach leaves, to serve
  • Sesame seeds, toasted, to serve

Method

  • Step 1 Combine the sweet potato, rice flour, plain flour and baking powder in a large bowl. Season. Make a well in the centre. Whisk together the water, soy sauce and 2 eggs in a jug. Add the egg mixture, kimchi and shallot to the well and stir to combine.
  • Step 2 Heat 1 tbs oil in a large non-stick frying pan over medium heat. Spoon four 1⁄4-cupfuls batter into pan, flattening with a palette knife. Cook the fritters, turning, for 5 minutes or until golden. Transfer to a plate lined with paper towel to drain. Repeat in 2 batches with the remaining oil and batter to make 12 fritters in total.
  • Step 3 Spray the pan with oil. Crack the remaining eggs into the pan and cook for 3-4 minutes for soft yolks or until cooked to your liking.
  • Step 4 Divide the fritters and spinach leaves among plates. Top each with an egg. Serve with the extra kimchi, soy sauce and shallot. Sprinkle with toasted sesame seeds.

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