Curried Sweet Potato Fritters

I have recently been on a hunt for some meat free dining options for a variety of reasons. I found this on vegetariantimes.com They sound amazing! "These Indian-inspired fritters also make great hors d’oeuvres—simply use scant 1-tablespoon dollops of the fritter mixture when cooking!"

• Ready In: 45 mins
• Serves: 6
• Yields: 12 fritters

Ingredients

• 3  large eggs
• 1⁄2 cup  fine yellow cornmeal
• 2  tablespoons curry powder
• 1  teaspoon  grated fresh ginger
• 1  large sweet potato, peeled and grated (4 cups)
• 1⁄2 cup  finely diced onion
• 1⁄2 cup frozen green pea, thawed
• 2  tablespoons poppy seeds (optional)
• 1⁄4 cup mango chutney (optional)

Directions

1. Whisk together eggs, cornmeal, curry powder, and ginger in large bowl. Stir in sweet potato, onion, peas, and poppy seeds, if using. Season with salt and pepper, if desired.
2. Heat large skillet coated with cooking spray over medium heat. Scoop sweet potato mixture onto hot skillet in 1/4-cup dollops, and reduce heat to medium-low. Cook 4 to 5 minutes, or until golden brown. Flip, and cook 4 to 5 minutes more, or until golden brown on second side.
3. Transfer to plate, and keep warm. Repeat with remaining sweet potato mixture until you have 12 Fritters.