Broccoli Sweet Potato Fritters
A crispy on the outside, soft on the inside, veggie filled fritter recipe that makes for a delicious healthy snack, light lunch or breakfast.
Servings: 8 fritters
Calories: 132kcal
Equipment
- Box grater or food processor
- Fork
- Frying pan
- Egg Flip
Ingredients
- 2 cups sweet potato finely grated (260 grams)
- 1 cups broccoli grated (100 grams)
- 1 brown onion skin removed and grated
- 2 large eggs
- 1/4 cup extra virgin olive oil plus more for cooking
- 3 tbsp buckwheat flour
- 1/2 teaspoon sea salt flakes
Instructions
- Place all ingredients into a large bowl and stir well to combine.
- Drizzle a large frypan with extra virgin olive oil and bring to a medium heat.
- Add spoonfuls of batter to frypan to create 3 fritters, using the spoon to create a circular shape and pat down.
- Cook fritters for about 4 minutes on each side or until golden. Press down with the back of an egg flip while cooking to create a firm fritter.
- Transfer fritters to a plate with paper towel and cover with a clean tea towel to keep warm. Repeat until all batter is used.
- Serve warm (see post for serving suggestions).
Notes
Storage
Store in an airtight container in the fridge for up to 4 days or freezer for up to 3 months.Serving
Serve with salad greens and goats cheese for lunch, with a fried egg and nitrate free bacon for breakfast or as they are for a simple snack on the go. See full post for more serving suggestions.Nutrition
Calories: 132kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 184mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4848IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg