An easy meal to prepare ahead of time. The longest part to this recipe is letting the grated courgette and sweet potato rest 30 minutes (which can be whilst you have a cup of tea, do a quick post or sit in the sun!)
We’ve eaten these for lunch with a throw-together salad, or as a meal with guests. Why not add a dollop of pesto or yoghurt on the fritters and serve alongside roasted vegetables. Also good for breakfast on its own
Makes 12 small fritters
250g sweet potato, grated
500g courgette, grated
pinch or two of salt
80g ground almonds,
dill and coriander, finely chopped (use at least 2 tbsp each – by all means go for more!)
freshly ground black pepper
1 heaped tsp ground cumin
2 tbsp coconut oil for cooking
Place the grated sweet potato and courgette into a colander, sprinkle with a pinch or two of salt and let sit at least 30 minutes to draw out some of the moisture (best to put a plate or bowl underneath). Then squeeze out as much liquid as possible and add to all the other ingredients, apart from the coconut oil.
Mix well. Form into balls then flatten to fritters. Heat the coconut oil in a pan and when hot add the fritters, turning down the heat a little so they don’t burn. They literally ony take minutes to cook. Ensure you flip them over so that both sides brown slightly.
Eat on their own (a great gluten free breakfast option). Add a dollop of yoghurt or tzatziki or a mashed avocado and lemon/garlic mix (like a guacamole) for more interest.
With salad or mixed vegetables alongside, you really can’t get much easier than this for a lunch or supper!