Sweet Potato Fritter with Feta and Raspberry Dressing
For 10-15 people (small wooden boats, tasting portions)
- 1 big sweet potato (about 300g)
- 1 egg
- 180g Feta
- 100g raspberries
- 1 tsp agave nectar (or honey)
- fresh herbs
- olive oil, white wine vinegar, salt and pepper
Peel, wash and grate the sweet potato. Add the egg, salt and pepper and mix well. Fry them on the BORA Tepan with some oil at 200 degrees Celsus until golden brown and crispy.
Pepare the dressing using a blender: blend half of the raspberries with 1 tsp agave nectar, 2 tbsp vinegar, 3 tbsp olive oil, salt and pepper. Cut the Feta cheese into slices or disks, put them onto the fritters and drizzle with some dressing. Garnish with some fresh herbs and raspberries.