- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: medium
For the candied tomatoes
- 4 beefsteak tomatoes
- 2 tbsp clear honey
- 3 cm galangal, or root ginger
- pinches ground cinnamon
For the fritters
- 300 g orange-fleshed sweet potatoes
- 2 tbsp olive oil
- 100 g spinach leaves, chopped
- 150 g curd cheese, such as ricotta cheese or cream cheese
- 2 eggs
- 125 g plain flour
- 1 tsp baking powder
- 1 lemon, zest only
- 1 tsp lemon juice
- 2 tbsp chopped dates
- 1 tbsp chopped coriander
- salt and black pepper
- vegetable oil, for deep frying
For the dressing
- 1 tsp honey
- 1 tbsp lime juice
- 3 tbsp olive oil
For the salad
- handfuls watercress
- 8-10 sprigs mint
- small handful assorted edible flowers, such as nasturtiums
1. Preheat the oven to 220C/gas 7.
2. For the tomatoes; Blanch the tomatoes and remove the skins and seeds before halving. Place, cut-side down, in a saucepan and pour over the honey. Add the galangal and cinnamon; cook over a low heat until slightly softened - they should still keep their shape though. Leave on one side to cool.
2. Put the sweet potatoes in a roasting tin and bake for 30 minutes, until tender. Set aside to cool, before peeling and mashing.
3. Heat the olive oil in a saucepan and cook the chopped spinach over a moderate heat, until wilted. Leave on one side to cool.
4. Combine the spinach and mashed sweet potatoes with the cheese, eggs, flour, baking powder, lemon juice and zest. Stir until the mixture is smooth. Fold in the chopped dates and coriander.
5. Heat the vegetable oil in a deep-fat fryer and drop in dessert spoonfuls of the fritter mixture into the oil. Fry, in batches, over a moderate heat, until golden - about 2-3 minutes.
6. Combine all the ingredients for the dressing and use to dress the watercress, mint sprigs and flowers.
7. Serve the fritters on a bed of the candied tomatoes, and accompany with the salad.
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