Sweet potato fritters with fresh tomato and chilli chutney

Serves 4 as a snack Starters and mains

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Method

Using sharp kitchen scissors, snip the rashers into 7.5cm strips without separating them out. Put into a cold frying pan over a medium heat and stir continuously until they start to separate into wafer-like pieces and begin to brown. (This is a quick way and it works, so don’t be tempted to separate them by hand to begin with.) Tip onto a plate and set aside to cool.

To make the batter, sift the flour into a bowl, then add the sour cream and eggs and stir until fully combined. Set aside for 20 minutes.

Put the lemon juice and 100ml cold water into a bowl. Peel the sweet potatoes and grate them on the wide holes of a box grater and add them to the acidulated water.

Meanwhile, put the chutney ingredients in a processor and whizz together until the mixture still retains a bit of texture. Tip into a serving bowl.

Drain the sweet potatoes, pat dry and add to the batter, along with the fried bacon, spring onions and coriander. Season with sea salt flakes and freshly ground black pepper and mix well. Heat a little of the oil over a low-medium heat to fry the fritters in batches of 4 or 5 at a time – you should have enough for around 18 fritters. Take a heaped tbsp of the mixture and add to the oil, then fry for around 2 minutes on each side.

Keep each batch of fritters warm in the oven, before serving with the chutney and sour cream.