Sweet Potato Fritters
![](https://thehappyfoodie.co.uk/wp-content/uploads/2024/07/2024_03_28_HOW_NOT_TO_EAT_ULTRA_PROCESSED_61210.jpg)
Made using sweet potato and courgette and sweetcorn, these veg-packed fritters are the ideal way to start your day with plenty of healthy vegetables.
From the book
Buy From
Introduction
These sweet potato fritters are ideal when you have a little more time in the morning – for example on a weekend for brunch. If you make more than you need, you’ll have some for mid-week too! This recipe is packed full of flavour as well as plant-based foods, making it ideal for encouraging gut diversity. I like to make a big batch to keep in my freezer for when I need a quick, nutritious breakfast, stress-free lunch (served with a salad) or simple snack (with a dip). Top with a poached egg for breakfast.
Benefits: Sweet potatoes contain beta-carotene, an antioxidant which is converted into vitamin A in the body, alongside antioxidants like vitamin C and manganese, which can help to protect against oxidative stress and reduce the risk of diseases.
Top tip: If you have a food processor, use the grating attachment to save time when preparing the sweet potatoes and courgette.
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 |
2 tsp | smoked paprika |
4 | garlic cloves, peeled and crushed |
zest of 1 lemon | |
¼ tsp | dried chilli flakes (optional) |
2 small to 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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.