Syn Free Sweet Potato Pakoras | Slimming World

I think it’s fair to say that I love Pakoras. Inevitably, the ones from the takeaway are rather bad syn wise, so we came up with some Syn Free Sweet Potato Pakoras. They go very well with our 1.5 Syn Slimming World Samosas!

syn-free-sweet-potato-pakoras-slimming-world

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

These Syn Free Sweet Potato Pakoras are made from just Sweet Potato & Onions, we like simple things made from simple ingredients.

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How do I chop the onion in these Syn Free Sweet Potato Pakoras

We used a Mandolin to cut the onion, much easier than using a knife to chop finely, and every chef has one in their kitchen. Make sure to keep the top of the onion intact, don’t chop it off! It’s this that will hold the onion together as you slice it.

This is the Mandolin that we have in our kitchen. It’s the one that most chefs will have in their kitchen too. It’s well build, has 3 different blades and a guard to keep your fingers safe.

 

How do you make the Syn Free Sweet Potato Pakoras go crispy?

The secret (or rather not because we’re telling you!) is Frylight. By spraying the outside of the Syn Free Sweet Potato Pakoras before baking, it’ll ensure they go brown and crispy.

syn-free-sweet-potato-pakoras-slimming-world

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Sweet Potato Pakoras recipe.

Frylight Find Out More

 

These Syn Free Sweet Potato Pakoras go perfectly with a Saturday night fakeaway like a Syn Free Chicken Balti, or 2 Syn Butter Chicken.

Syn-Free-Chicken-Balti-slimming-world

Keep scrolling down for the recipe & here are some of our other Indian dishes for you to enjoy x

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Syn Free Sweet Potato Pakoras | Slimming World

Some of you love this Syn Free Sweet Potato Pakoras recipe!

pakora-fataliesw
One of our Instagram followers @fataliesw made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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Syn Free Sweet Potato Pakoras

Votes: 44
Rating: 3.64
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

Pakora 20 Minutes 20 Minutes

Calories

Weight Watchers

Slimming World 

50kcal 1

Smart Points (Flex/Freestyle)

Zero

Syns

Per Pakora Per Pakora Per Pakora
Suitable For Freezing icon Gluten Free icon Dairy Free icon
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

INSTRUCTIONS
  1. Preheat your oven to 200°C. Line a baking tray with baking parchment and set aside. Place a large sweet potato in the microwave (prick it first) for 8-10 minutes.
  2. Chop the root end off the onions (do not cut the other end off!) and peel. The top of the onion will hold the onion together as you slice it on the mandolin
  3. Select the finest blade for your mandolin and slice the onions. Watch your fingers, always use the guard
  4. Squeeze the juice from the onions with your hand over the sink & place the onion into a large bowl
  5. Combine the ground coriander, ground cumin, garam masala, chilli powder, spring onion, salt and pepper in a bowl and add to the onion mix. Stir well
  6. Next grate in the cooked sweet potato, the skin will just fall away
  7. Get your hands in and mix until the mixture forms a ball. Split the mixture into 12 and make into small balls using your hands
  8. Place on the baking parchment & spray will with frylight
  9. Place in the oven and cook for 20 minutes. After 10 minutes remove from the oven, spray them again with the Frylight

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
Kay

45 Comments
    1. Hi Natalie
      Yes you should be able to freeze them when they’re cooked, then pop them in the oven to reheat when you’re ready for them. They’ll probably take 20 – 30 minutes from frozen, but keep an eye on them!

  1. I made these for our class taster tonight , i slightly overdid the chilli powder but they are very tasty , i made a mint , cucumber and yogurt dip to counteract the chilli overkill

    1. Hi Claire
      You could make them in the Actifry, but you should take the paddle out as they can be a bit delicate before they are cooked

  2. These sounds lovely, just wondering if you need to bake the sweet potato before you put it in the microwave…?

    1. Hi Emma
      If you baked the potatoes rather than microwave, you won’t need to grate them. Cut in half, scoop out cooked sweet potato and combine with the other ingredients. Hope that helps!

  3. These were made for our SW group taster last night by another member. Once she told us where the recipe came from, PInch of Nom was the only topic of conversation!

    1. Hi Megan
      Make sure you squeeze all the moisture out of the onion. Spray the pakoras liberally with the frylight and you may need to leave in the oven slightly longer until the pakoras really do crisp up for you.

  4. Made two batches of these, some for group for taster week and some for home. Everyone loved them at group, not a single one left and wanted to know where to get the receipe. Will definately being making these again. So yummy.

    1. Hi Dawn
      If you have a traditional box grater, there’s a slicing tool on one side. If not, you can use a sharp knife and slice very finely.

  5. I just can’t get these to crisp up at all. I squeezed the water out of the onions with a muslin to get out more of it, no better. Wonder what I’m doing wrong? They smell amazing though! They’ve been in for an extra 15mins so far.

    1. Hi Lorna
      The cooking instructions tell you to spray them with frylight twice during the cooking process. This will help with the crispy finish. 🙂

    1. Hi Suzy
      The onions need to be really finely sliced on the mandolin to achieve the best results. If they’re thicker, they will take longer to cook.

  6. If I make these tonight and leave them in the fridge will the be ok for my taster tomorrow evening? If so then are they ok cold or is it best to warm them through?

    1. Hi Danielle
      Yes, you can keep them in the fridge once cold. They could be eaten cold, but the flavour will be enhanced by warming them through.

  7. I tried making these today but mine wouldn’t roll into ball shapes? I think the mixture was too wet but I tried my best to get all the water out. Has anyone got an easier way to get the excess water out of the onion? I’ve tried adding the mixture to muffin trays and I’ve popped them in the oven but then still won’t crispy underneath and they are coming out like mush but the flavour is there. HELP!! Where am I going wrong 🙁

    1. Hi Amy
      I usually use a clean tea towel. Place the grated onion in the middle, gather the edges together and twist into a ball so that you can squeeze the liquid out of the onion over the sink.

  8. Just made these for a taster night at SW and obviously had to test them 🙂 They are lovely especially with the syn free raita dip I made too. Hubby found them a bit sweet so will mix in normal potato next time too, also put them in the fridge for a couple of hours before cooking so they held their shape.

    1. Hi Dawn
      You could even try a mixture of potato and butternut squash, this would give a less sweet taste. So glad you enjoyed them!

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