Sweet potato fritters

A great recipe to help you cut down on ultra-processed food.

Serves: 4

INGREDIENTS

olive oil (decanted into a spray bottle is ideal)

2 medium sweet potatoes, peeled and grated (about 340g grated weight)

1 medium courgette, grated roughly (about 160g grated weight)

80g sweetcorn

100g feta cheese, crumbled

2tsp smoked paprika

4 garlic cloves, peeled and crushed

zest of 1 lemon

1/4 teaspoon dried chilli flakes (optional)

2 medium eggs, or 1 large egg

100g plain flour

METHOD

Preheat the oven to 220°C/ 200°C fan. Line a baking tray with non-stick baking paper and spray with oil.

Place the grated sweet potatoes and courgette into a colander set over the sink. Squeeze out as much liquid as possible (the more liquid you squeeze out, the better the fritters will hold their shape). Place into a large bowl.

Add the sweetcorn, crumbled feta cheese, smoked paprika, crushed garlic, lemon zest and chilli flakes (optional), and mix well to combine.

In a small bowl, beat the eggs using a fork before adding them to the grated vegetable mix, along with the flour. Mix well to combine.

Using 2 tablespoons (though you may find it easier to shape with your hands), make about 12 equal-sized patties, then place each patty onto the prepared baking tray. Flatten the patties slightly, and spray with a little extra oil.

Bake in the oven for 25–30 minutes, or until crisp and golden on the outside and cooked completely through on the inside. Use a spatula or palette knife to gently turn the patties halfway through cooking. For crispier patties, cook in a non-stick frying pan (that has been sprayed with a little oil), over medium heat for about 5–7 minutes on each side (make sure the base of the patty is fully cooked and comes away easily before turning).

Serve 3 to 4 warm patties with poached eggs for breakfast – or with salad and a dip for lunch or as a snack. Storage: Serve warm immediately after cooking, or leave to cool before covering and chilling in the fridge for up to three days before reheating. Alternatively, freeze for up to three months.

Recipe credit: The Happy Foodie

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