Sweet Potato & Zucchini Fritters

Looking for an easy, summer weeknight dinner? Our sweet potato & zucchini fritters (RECIPE BELOW) are great to make ahead and also get the kids’ tick of approval.

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Sweet Potato & Zucchini Fritters
Serves 4 Prep 15 mins Cooking 20 mins

350g gold sweet potato, peeled,
coarsely grated
200g zucchini, coarsely grated
2 spring onions, thinly sliced
1 cup (120g) grated tasty cheddar
3 Coles Australian Free Range Eggs, lightly whisked
½ cup (60g) buckwheat flour
21/2 tbs olive oil
350g mixed tomatoes, halved or quartered
60g Coles Australian Baby Spinach & Rocket
¼ cup (80g) spinach dip
¾ cup (210g) Greek-style yoghurt

Combine the sweet potato, zucchini, spring onion, cheddar and egg in a large bowl. Stir in the flour until well combined. Season.
Heat 2 tbs of the oil in a large frying pan over medium heat. Add four ¼-cup (60ml) portions of the sweet potato mixture to the pan. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining sweet potato mixture.
Combine the tomato and spinach and rocket in a medium bowl. Drizzle with the remaining oil. Season.
Combine dip and yoghurt in a small bowl. Arrange the fritters on a serving platter. Season. Serve with the salad and yoghurt mixture.

Make it ahead
Cook the fritters up to 2 days ahead. Store in an airtight container in fridge. Reheat in oven at 180°C for 15 mins, or in a preheated sandwich press for 2-3 mins, or until heated through.


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