Recipe: Sweet Potato and Zucchini Fritters

Serves: 4

Time to cook: 45 minutes

High Calcium | High Fibre | High Protein | Low Fat | Low Sodium

Ingredients:

• 700g sweet potato, peeled, coarsely grated
• 400g zucchini, peeled, coarsely grated, squeezed of moisture
• 1/2 cup chopped fresh coriander
• 8 green onions, white part only, thinly sliced
• 1 cup self-raising flour
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 4 eggs
• 1/2 cup skim milk
• 2/3 cup low-fat natural yoghurt
• rocket salad, to serve

Method:

Step 1: Place sweet potato, zucchini, fresh coriander and onions into a large mixing bowl. In a separate bowl, combine flour, ground coriander, cumin, eggs and milk; stir until smooth. Add batter to sweet potato mixture. Stir until well combined.

Step 2: Spray a large frying pan with oil and place over medium-high heat. Spoon 1/4 cup of mixture per fritter into the pan, 3 fritters at a time. Cook for 3 minutes each side, or until golden and cooked through. Continue with remaining batter to make 16 fritters, spraying pan with more oil, if necessary.

Step 3: Serve with yoghurt and rocket.

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