Sweet potato fritters with jalapeno cream sauce
	Serves 6 + wheatfee + glutenfree These fritters can be made with just about any grateable vegetable. Courgettes work particularly well as do parsnips and carrots. Experiment with different vegetables to produce a more colourful dish.		sweet potato fritters spinach and chickpea puri BBQ aubergine sushi roast vegetable crepe pecan and roquefort pate spinach goats cheese timbale

	Sweet potato fritters 500g (18oz) sweet potatoes 150g (5oz) sweetcorn 1 teaspoon salt 1 small red onion 1 teaspoon of curry powder 200g (7oz) gram (chickpea) flour	Grate the sweet potato into a bowl and add the other ingredients apart from the gram flour. Leave the mixture to sit for about half an hour whilst the juices run out of the mixture. After this time mix in the gram flour to form a thick pasty mixture. This you will use to roll into the fritters so if you think it is still too runny to roll by all means add some more gram flour. Take a small blob of the mixture, place it in your hand, flatten it out, place an olive in it's centre and roll up. Repeat this process until you have as many as you want. I suggest four per portion. Deep fry the fritters in hot oil and serve with the jalapeno cream sauce.
	Jalapeno cream sauce 4 small shallots or 1 small onion 2 small cloves of garlic knob of butter 4 sliced red chillies 1 glass white wine 500ml (1 pint) whipping or double cream salt and pepper A dash of white wine vinegar	Heat the butter in a pan and fry the fine chopped onion, garlic and chillies for about 5 to 10 minutes. Add the white wine and reduce out most of the liquid. This will take about five minutes. Add the cream and slow simmer for about 10 minutes. The sauce will thicken slightly as you reduce it. Season with salt and pepper and add a dash of white wine vinegar. Take off the heat. Serve the fritters on the jalapeno cream sauce with some salad and fresh coriander.
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