Sweet Potato and Zucchini Fritters
Sunday Brunch is seriously my all time fave meal of the week. You sleep in, relax a little and either head out to meet friends somewhere or laze around and read the papers in your PJ's. Lots of brunch recipes are heavy and indulgent, leaving you feeling sluggish for the rest of your Sunday.
Here's a simple, healthy fritter recipe that can easily be the showstopper dish for a family brunch or a simple mid-week grab and go snack.
Ingredients - Makes approx 8 fritters
400g sweet potato, peeled & grated
400g zucchini grated
1 red onion, finely chopped
large handful fresh parsley, roughly chopped
2 garlic cloves, crushed or a teaspoon of crushed garlic
2/3 cup wholemeal spelt flour
2 eggs lightly whisked
salt & pepper to season
Preheat oven to 120 degrees Celsius and line a baking tray with paper towel
Place the sweet potato and zucchini in a bowl, sprinkle with a little salt & then use your hands to squeeze out any excess moisture
Transfer to a clean bowl and add the parsley, garlic and onion. Season with pepper.
Sprinkle with flour and toss to combine, add the egg and mix well.
Heat a little EVOO in a large frypan over med heat, spoon 2 tablespoons of mixture into the pan and spread to about 5cm dia. Repeat with the remaining mixture until you have filled the pan. Cook for approx 4mins on either side or until golden brown then transfer to the baking tray to warm while you prepare the remaining fritters
Serve immediately, I like to serve mine with a poached egg, 1 rasher of shortcut bacon and a little avocado.
Remaining fritters may be stored in an airtight container between some paper towel.
This article was written by Kate Hickey for Empower360 Fitness. If you'd like more information on our online or teen bootcamp programs, head to our website www.empower360fitness.com.au or contact Kate: firstname.lastname@example.org