INGREDIENTS
500g sweet potato, peeled, coarsely grated.
90g (1/2 cup) rice flour.
50g (1/3 cup) plain flour.
1/2 teaspoon baking powder.
60ml (1/4 cup) chilled water.
2 teaspoons soy sauce, plus extra, to serve.
6 eggs.
120g (1/2 cup) kimchi, chopped, plus extra, to serve.
2 green shallots, thinly sliced, plus extra, to serve.
60ml (1/4 cup) coconut oil.
Baby spinach leaves, to serve.
Sesame seeds, toasted, to serve.
METHOD
1. Combine the sweet potato, rice flour, plain flour and baking powder in a large bowl. Season. Make a well in the centre. Whisk together the water, soy sauce and two eggs in a jug. Add the egg mixture, kimchi and shallot to the well and stir to combine.
2. Heat one tablespoon oil in a large non-stick frying pan over medium heat. Spoon four quarter-cupfuls batter into pan, flattening with a palette knife. Cook the fritters, turning, for five minutes or until golden. Transfer to a plate lined with paper towel to drain. Repeat in two batches with the remaining oil and batter to make 12 fritters in total.
3. Spray the pan with oil. Crack the remaining eggs into the pan and cook for 3-4 minutes for soft yolks or until cooked to your liking.
4. Divide the fritters and spinach leaves among plates. Top each with an egg. Serve with the extra kimchi, soy sauce and shallot. Sprinkle with toasted sesame seeds.
