Sweet potato and zucchini fritters

Current rating: 4.8 (9 ratings)
Serves 6
Prep 20
Cook 10
  • 400g sweet potato, coarsely grated
  • 200g zucchini, coarsely grated & squeezed of moisture
  • 2 shallots, finely sliced
  • 3 eggs, lightly beaten
  • ½ cup self-raising flour, sifted
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • pinch of salt
  • 2 tbs olive oil
  • ⅛ red cabbage, shredded
  • 1 green apple, coarsely grated
  • 2 spring onion, thinly sliced
  • juice of 1 lime
  • 2 tsp brown sugar
  • 1 tsp fish sauce

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  1. Combine sweet potato, zucchini, shallot and eggs in a large bowl. Fold through flour, cumin, coriander and a pinch of salt until well combined.
  2. 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 form pan and keep warm. Repeat with remaining mixture.
  3. Meanwhile, combine red cabbage, green apple and spring onion in a large bowl. In a separate small bowl stir lime juice, brown sugar and fish sauce until sugar dissolves. Pour dressing over salad and toss to coat.
  4. Serve fritters alongside salad.

Nutrition Information