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.
Serves
4
Prep
15m
Cooking
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
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.
