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Sweet potato & zucchini fritters
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Prep Time:
10 minutes
Cook Time:
16 minutes
Total Time:
26 minutes
Ingredients:
  • 200g orange sweet potato (kumara), peeled, coarsely grated
  • 200g zucchini, coarsely grated
  • 82.50 ml shredded fresh sorrel
  • 62.50 ml chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 50g (1/3 cup) plain flour, sifted
  • 1 egg, lightly whisked
  • 1 lemon, cut into wedges, to serve
  • 60g baby spinach leaves, ends trimmed, washed, dried, to serve
Instructions:
  • Preheat your oven to 120°C and line a baking tray with paper towel.
  • Combine the sweet potato and zucchini in a large bowl, gently squeezing out any excess liquid with your hands before transferring to a clean bowl.
  • Combine the sorrel, parsley, and garlic with the vegetables. Season with salt and pepper. Toss in flour until coated. Mix in the egg thoroughly.
  • In a large non-stick frying pan over medium heat, heat 1 1/2 tablespoons of oil. Scoop 2 tablespoons of the vegetable mixture into the pan and spread it out to 5cm in diameter. Repeat this process to make 3 more fritters. Cook each side for 4 minutes or until they turn golden brown and are cooked through. Transfer the fritters to a lined tray and keep them warm in the preheated oven. Repeat with the rest of the oil and vegetable mixture.
  • Garnish with fresh lemon wedges and spinach leaves before serving.

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