Sweet potato and zucchini fritters

Served with juicy tomatoes and a creamy yoghurt mixture, these savoury fritters are full of vibrant goodness. Whip them up for a tasty brunch.

4

15m

20m

Ingredients

  • 350g gold sweet potato, peeled, coarsely grated
  • 200g zucchini, coarsely grated
  • 2 spring onions, thinly sliced
  • 1 cup (120g) grated tasty cheddar
  • 3 Coles Australian Free Range Eggs, lightly whisked
  • 1/2 cup (60g) buckwheat flour
  • 2 1/2 tbs olive oil
  • 350g mixed tomatoes, halved or quartered
  • 60g Coles Australian Baby Spinach & Rocket
  • 1/4 cup (80g) spinach dip
  • 3/4 cup (210g) Greek-style yoghurt

Method

STEP 1

Combine the sweet potato, zucchini, spring onion, cheddar and egg in a large bowl. Stir in the flour until well combined. Season.

STEP 2

Heat 2 tbs of the oil in a large frying pan over medium heat. Add four 1/4-cup (60ml) portions of the sweet potato mixture to the pan. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining sweet potato mixture.

STEP 3

Combine the tomato and spinach and rocket in a medium bowl. Drizzle with the remaining oil. Season.

STEP 4

Combine dip and yoghurt in a small bowl. Arrange the fritters on a serving platter. Season. Serve with the salad and yoghurt mixture.

Dietary information

Vegetarian
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.