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!
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.
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.
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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.
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
Select the finest blade for your mandolin and slice the onions. Watch your fingers, always use the guard
Squeeze the juice from the onions with your hand over the sink & place the onion into a large bowl
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
Next grate in the cooked sweet potato, the skin will just fall away
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
Place on the baking parchment & spray will with frylight
Place in the oven and cook for 20 minutes. After 10 minutes remove from the oven, spray them again with the Frylight
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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 Freeplease 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.
Syn values given are correct at time of writing but may not always be accurate.
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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.
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