Sweet Potato Fritters with Nduja Hollandaise


Perfect for weekend brunching it doesn’t get much better than crispy sweet potato fritters topped with poached eggs. Nduja hollandaise really takes this to the next level for a rich spicy finish.



Serves 4 people.

You can skip frying all together if you like and bake in the oven for 20-25 minutes at 180c.

I like to use a hand/stick blender for the hollandaise as I find you get the most controlled result. Just remember to pour the butter in slowly or it will split. You can also use a food processor for this.




Sweet Potato Fritters:

3 medium sweet potatoes (550-600g), grated

2 spring onions, finely sliced

2 eggs

4 tbsp plain flour

1 tsp garlic powder

1 tsp smoked paprika

1 tsp salt

1 tsp chilli flakes

1/4 tsp black pepper


Nduja Hollandaise:

2 egg yolks

125g butter, melted

Squeeze of lemon juice

1 tbsp nduja



Poached eggs





Preheat the oven to 180c/160c fan.


Add the egg yolks to a jug and blend with a stick blender. Slowly stream in the hot melted butter blending as you go. To start with you just want it to gently drip the butter, make sure you go slow or it will split. As the sauce starts to thicken you can add the butter in a quicker stream.

Keep blending until all the butter is added. Add the nduja and lemon juice and give another blend to combine. Season with salt and pepper if you think it needs it.


Lay down a tea towel and sprinkle over the grated sweet potato. Twist the tea towel around the sweet potato and squeeze as much moisture out as you can. Keep twisting and squeezing until the liquid has gone.

Add the dry grated sweet potato to a medium sized mixing bowl along with the rest of the ingredients.

Use your hands or a spoon to bring together until fully combined.

Pro tip; wet your hands before handling the mix so its less sticky

Use your hands to form patties. You can make the patties as thin or as thick as you like. Thinner fritters will be very crispy, thicker ones will have a softer middle. Just bear in mind the thicker the patty the longer to finish in the oven.

Heat olive oil in a large saucepan over a medium low heat. Fry the fritters in batches to avoid overcrowding. Fry for around 4-5 minutes on each side. Finish in the oven for 5-10 minutes to cook the middles through.


If you’re serving with poached eggs, cook the poached eggs whilst the fritters are in the oven.

Top the fritters with sliced avocado, poached eggs and a generous spoon of the nduja hollandaise.


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