These healthy zucchini and sweet potato fritters are packed full of flavour and are super easy to make. Includes a vegan option 

Today’s recipe is inspired by Pete Evans and also is a recipe that I have been meaning to bring you for some time.

After sharing my Quinoa Fritters recipe with you, I knew that these fritters were a recipe that you were keen on. I also have cauliflower fritters and pumpkin & zucchini fritters that you can also try

What ingredients do you need

Well apart from the obvious, sweet potato and zucchini, you also need:

• Eggs
• Almond meal
• Parsley
• Coriander
• Spring onions
• Coconut oil
• Sea salt

How to make them

First thing is to grate your zucchini and sweet potato and remove as much moisture as possible.

Then you add them to a bowl with all the other ingredients (except the coconut oil). Then mix thorougly and then you are ready to cook the fritters.

It doesn’t take too long thankfully. Then they are ready for you to enjoy!!

You can have them as a snack or as part of meal with a yummy salad.

Dietary information about these zucchini & sweet potato fritters

These fritters are healthy, as well as gluten and dairy free.

If you can’t eat egg or are vegetarian or vegan, then you can replace the egg with mashed potato.

Chef In You has a handy guide for replacing egg in various meals.

Enjoy!

Ness xo

Zucchini & Sweet Potato Fritters

Yield: Makes 12

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

These healthy zucchini and sweet potato fritters are packed full of flavour and are super easy to make. Includes a vegan option

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Ingredients

• 500g/1lb zucchini, grated
• 250g/0.5lb sweet potato, peeled and grated
• Pinch of sea salt
• 3 eggs
• 2/3 cup almond meal
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh coriander, chopped
• 2 spring onions, thinly sliced
• 2-4 tablespoons coconut oil (for cooking)

Instructions

1. Add grated zucchini and grated sweet potato to a colander, add a pinch of sea salt, mixing through the zucchini and sweet potato. Let sit for at least 15 minutes, then squeeze out as much excess moisture as possible.
2. Add to a large bowl with the remaining ingredients (except the coconut oil), mixing thoroughly.
3. Add 2 tablespoons of coconut oil to a medium fry pan on moderate heat. Using a soup spoon, scoop out a heaped spoon of the fritter mixture and place in the fry pan and flatten a little. Place as many as you want in the fry pan, making sure the edges don't touch. (I made my fritters around 6-7cm diameter).
4. Cook for a few minutes on each side, until lightly golden and drain on paper towels.
5. Then repeat until you use up all the fritter mixture. You may need to add more coconut oil in between batches.

Notes

If you can't eat egg or are vegetarian or vegan, then you can replace the egg with mashed potato.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 108 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 47mg Sodium: 33mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 3g

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