Sweet potato salad (Nairobi style)
Crisp crumbed sweet potato fritters on a salad of lettuce, carrot, tomato and egg
Slices of sweet potato dipped in batter, coated in breadcrumbs and fried until crisp, arranged around lettuce, grated carrot, tomato and sliced hard-boiled egg. The book's Handy Hints say sweet potato is good for the eyes and lifts the mood. Serve with tomato sauce, chilli sauce and mayonnaise; leave out the eggs (and use egg-free mayonnaise) for an egg-free salad.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
For the salad
To serve
Method
0/6 doneStep 1: Mix 2 ⅛ oz plain flour, 1 pinch salt and pepper and enough of ¼ cup water to make a batter of dropping consistency.
Step 2: Dip 1 ⅛ lb sweet potatoes slices in the batter, then coat them in 3 ½ oz breadcrumbs.
Step 3: Heat oil for deep frying and fry the sweet potato fritters until golden brown. Drain on kitchen paper and keep aside.
10 minStep 4: Arrange 2 lettuce leaves on the base of a serving dish.
Step 5: Place the sweet potatoes around the sides, and 3 ⅞ oz carrots, 1 firm tomato and 2 hard-boiled eggs in the centre. Season with 1 pinch salt and pepper.
Step 6: Serve with 6 tbsp tomato sauce, chilli sauce and mayonnaise.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 50 g
- Fat
- 11 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sweet potato salad (Nairobi style) take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sweet potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of breadcrumbs?
- Crushed crackers or cornflakes, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
All-way potato salad
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.