Sweet Potato & Zucchini Fritters
Recipe provided by Sanitarium Health Food Company
Crispy on the outside and soft on the inside, these fritters are packed full of flavour! They’re quick to make too, meaning you’ll get them to the table in no time.
Serves 4
Ingredients
400g sweet potato, coarsely grated
200g zucchini, coarsely grated & squeezed of moisture
2 shallots, finely sliced
3 eggs, lightly beaten
½ cup wholemeal self-raising flour, sifted
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch of salt
2 tablespoon olive oil
⅛ red cabbage, shredded
1 green apple, coarsely grated
2 spring onion, thinly sliced
Juice of 1 lime
2 teaspoon brown sugar
1 teaspoon reduced-salt soy sauce
method
Combine sweet potato, zucchini, shallot and eggs in a large bowl. Fold through flour, cumin, coriander and a pinch of salt until well combined.
Heat oil in a large frypan over medium heat. Add ¼ cup portions of mixture into pan. Cook for 2-3 minutes each side or until golden. Remove from pan and keep warm. Repeat with remaining mixture.
Meanwhile, combine red cabbage, green apple and spring onion in a large bowl. In a separate small bowl stir lime juice, brown sugar and soy sauce until sugar dissolves. Pour dressing over salad and toss to coat.
Serve fritters alongside salad.