Moroccan Sweet potato, eggplant and green bean fritters, coriander and preserved lemon aioli March 16 2014

Moroccan Sweet potato, eggplant and green bean fritters, coriander and preserved lemon aioli


A great way to utlise the Moroccan spice blend and a great little package of flavour especially with the preserved lemon aioli.


Serves 4:



2 large eggs beaten

100 – 150ml full fat milk

150gr chick pea flour (Besan flour) if no chick pea flour then plain flour will do.

3 tsp Black Market Spices Moroccan spice blend

2 garlic cloves finely diced / chopped

3 tbsp roughly chopped coriander

½ eggplant – medium fine dice salted in colander and rinsed and squeezed

150gr green beans cut into 20- 30mm sections

200gr precooked sweet potato – medium fine dice

Sea Salt and cracked pepper

Lupi Olive oil

Preserved lemon aioli

Sprigs of coriander

1 lemon in wedges





To a suitable sized bowl add the beaten egg, milk and spices. Slowly whisk in the besan flour ensuring no lumps. Add more milk / flour  if required until reached the desired consistency (as per demonstration).


To the bowl add the garlic, coriander, eggplant, green beans and sweet potato and season well and combine well.


Spoon the pakoras onto a medium hot flat bbq plate or suitable pan with a small wipe of olive oil (you don’t need too much and just a small amount to coat only) to Colour and ensure cooked prior to serving.


Serve with the preserved lemon aioli with large sprigs of coriander and lemon wedges.


Preserved lemon aioli


50gr- 75gr preserved lemons finely chopped / diced with flesh also used

Juice of half a lemon

1 tsp Dijon mustard

1 egg yolk

Salt and pepper

150ml Sunflower or good quality vegetable oil (full 150ml may not be required)

Pinch of castor sugar (if desired)


Whisk all ingredients together well excepting the oil which needs to be drizzled in slowly as per demonstration. Season to taste. Take care not to split.


*( if you don’t want to make an aioli then just add the preserved lemons to a good mayonnaise.