Sweet Potato Fritters with Cucumber Salad & vegan Curd with Herbs

Potatoes with curd are one of my favorite dishes! This combination of warm potatoes and cold curd just beats everything. It’s so simple but good! But if you somehow get bored of if, here is an advanced version of it. Potatoes turn into fritters and we add some cucumber salad on top!

Sweet Potato Fritters with Cucumber Salad & vegan Curd with Herbs

2 servings
60 minutes



  • 2 sweet potatoes
  • 4 potatoes
  • 40 g (1.4 oz) rice flour
  • salt, pepper & nutmeg


  • 400 g (14.1 oz) vegan curd
  • 1 small red onion
  • dill, chives, parsley
  • 1 tsp lemon juice
  • salt & pepper


  • 1 cucumber
  • 1 onion
  • 1 tbsp herb-flavored vinegar
  • 1 tbsp oil
  • 3 tbsp soy cream
  • agave syrup
  • 1 handful dill
  • salt, pepper and 1tbsp sugar


  1. For your vegan curd with herbs: Peel and finely dice an onion. Take your favorite herbs (we used dill, chives and parsley) and chop them. Put vegan curd in a a bowl and stir in onion and herbs. Season with lemon juice, salt and pepper. Afterwards let it cool in the fridge, until everything is ready.
  2. For your cucumber salad: Slice a cucumber and place slices in a bowl. Pre-season it with salt, pepper and sugar, then let it rest for 5 minutes and pour off the surplus water. Now add vinegar, oil, soy cream, a good shot of agave syrup and chopped dill. Season with more salt and pepper and let it rest in the fridge, until fritters are ready.
  3. Time for fritters! Peel and roughly rasp all your potatoes and sweet potatoes. Place rasps in a bowl, stir in rice flour and season with salt, pepper and nutmeg. This fritter base should still be a little moist, so if it gets too dry, you can add some water.
  4. Heat up oil in a large pan, place a nice portion of fritter dough into it and let it roast from both sides until they are golden brown. Afterwards drip them off with the help of a paper towel.
  5. If your fritters are ready, serve them with cucumber salad and vegan curd.
Zucker ↦ Jagdwurst Donut
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