No-fry zucchini and sweet potato fritters
This is one of those recipes you can easily customise to what you have in the fridge. I find that zucchini and sweet potato are a great combination, but you could also add carrot or corn as well.
These will keep really well in the fridge so it’s a great recipe for meal prep. The yogurt sauce can be used as a salad dressing too, it’s definitely worth making more!
Makes: 6-8 fritters | Time: 45 minutes
Ingredients (fritters):
2 medium zucchini
1 medium sweet potato
2 leeks
1 Tbsp olive oil
1/4 chopped parsley
Salt & pepper
50g Feta
2.5 tbsp plain flour
2 eggs
Ingredients (yogurt sauce):
1 tbsp Greek yogurt
Juice of 1/4 lemon Lemon juice
2 tsp olive oil
Method:
Preheat oven to 215c (420f)
Grate the sweet potato and zucchini and squeezing out as much of the liquid as possible (the drier the better!)
Chop the whites of the leeks and sauté until soft
Add all prepared and remaining ingredients to a large mixing bowl and combine thoroughly (If your mixture is too wet to form, simply add more flour)
Form a palm-sized ball and flatten it onto a lined baking tray
Bake fritters for roughly 15 minutes on each side (or until brown) turning halfway
Serve with yogurt sauce
