Sweet Potato and Courgette Fritters
The Dish
Sweet Potato and Courgette Fritters
Best for: Breakfast, Lunch
Serves: 3
Prep time: 5 mins
Cook time: 15 mins
These fritter are honest so delicious - full of flavour and have that amazing crunch on the outside. The spices in the fritters work perfectly with the creamy avocado and the egg.
They are also great on top of salads or in a pita with loads of hummus and crunchy slaw.
The Recipe
Step 1
Grate the courgette into a bowl and add a little salt and set aside, this will draw out the excess moisture.
Peel and grate the sweet potato into a bowl, add 1.5 tsp cumin and 1 tsp turmeric. Thinly slice 2 spring onions and add them to the grated sweet potatoes with the two eggs, flour, chopped corriander and pinch of salt and black pepper.
Take the courgette into your hands and gently squeeze out the excess moisture, then add the grated courgette to the rest of the mixture and mix well.
Step 2
In a small bowl mix the yoghurt, 1/2 tsp of turmeric, 1 tsp honey and a pinch of salt - set aside.
Step 3
In another small bowl, mash the avocado with the juice of a lime and a good pinch of salt - set aside.
Step 4
Take a large non-stick frying pan, add about 1 tbsp olive oil and set it to a high heat.
Take about 1 tbsp of the fritter mixture and add to the pan, press down into fritter shape - they should sizzle. Cook 3 at a time, or however many your pan will fit.
Allow to cook about 2-3 minute each side until golden brown and slightly crispy. Continue this process until all the batter is used.
Step 5
While the fritters are cooking, poach the eggs. Poach one egg at a time. Boil water in a saucepan with a good glug of white wine vinegar.
Crack an egg into a small bowl or shallow glass. Once the water has reached a gentle boil, make a whirl pool with a spoon and carefully add the egg into the centre of the whirl pool.
Allow to cook for about 3 minutes. Remove egg with a slotted spoon into a large bowl of cold water - this will stop the cooking process and ensure your yolk remains runny.
Step 6
Assemble your fritters. Stack 3 fritters with a layer of the avocado into between each, and add a spoon of the mashed avocado on the top.
Remove the eggs from the cold water and place on a paper towel to absorb the water, then place on top of the avocado.
Dollop 3 spoons of the turmeric yoghurt around the edge of your fritter stack.
Sprinkle with chilli flakes, fresh coriander, diced spring onion and a drizzle of chilli oil.
INGREDIENTS
1 sweet potato
1 courgette
2 eggs
3 tbsp flour (plain, spelt or buckwheat)
1.5 tsp cumin
1 tsp turmeric
4 spring onions
1.5 ripe avocados
1 lime
3 tbsp yoghurt (dairy, coconut or almond)
1 tsp honey
small bunch coriander
Fresh chilli/chilli flakes
Topping
Chilli oil
Chilli flakes
Spring onion - sliced
1 red chilli, sliced
small bunch of coriander
3 eggs (for poaching)
