Spinach Fritters & Mint Chutney

Prep Time: 5 mins

Total Time: 5 mins

1 cup mint leaves (loosely packed)
½ cup cilantro (loosely packed)
1 small clove garlic (peeled)
½ medium jalapeño (deseeded and roughly chopped)
2 Tbsp yogurt (use coconut or another plant-based version if you are allergic to dairy products)
1 Tbsp lemon juice
1 tsp maple syrup
½ tsp sea salt
¼ tsp black pepper
2 Tbsp water (plus more as needed)

Add all ingredients: mint, cilantro, garlic, jalapeño, lemon juice, maple syrup, yogurt, water, sea salt, and black pepper to a food processor. Blend until smooth.
Add more water, 1 tablespoon at a time, to reach desired (dip) consistency. Taste and adjust seasoning as needed, adding more jalapeño for heat, lemon juice for acidity, maple syrup to balance the spice or add extra sweetness, garlic for zing, or sea salt to taste.
Transfer to a bowl to enjoy with hot fritters!

Prep Time: 15 mins

Cooking Time: 15 mins

Total Time: 30 mins

Shred sweet potato using either the coarse side of a box grater or the grater attachment of a food processor.
Heat a large skillet over medium heat. Once hot, add oil, onion, grated sweet potato, and spinach. Sauté for 4-5 minutes, stirring frequently, or until the onion and sweet potato are tender and fragrant. Set aside.
To a large mixing bowl add sautéed vegetables, salt, and ranch seasoning and stir. Then add chickpea flour and mix to combine well. Add more flour as needed if too sticky to hands.
Form into thin (about ¼ inch thick) patties the size of the palm of your hand (use ¼ cup of sweet potato mixture per patty). In the meantime, heat a large non-stick pan.
Once hot, brush a little avocado oil on the bottom of the pan. Add fritters to pan fry until golden brown (about 3-4 minutes on each side).
Serve hot topped with mint chutney.