Sweet Potato Fritters

These fritters are packed with veggies and the great thing about them is that the vegetable ingredients can be swapped out for lots of other veggies, depending on what you have on hand!  I added purple cabbage to mine.  You could also add string beans, carrots, broccoli stems or other soup vegetables.

Makes roughly 15 fritters

1 large sweet potato
3 zucchinis
1 red onion
1/2 cup corn kernels (can use canned)
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1 cup plain flour (try wholemeal or wholegrain varieties, e.g. oat flour)
2 tbs chia or flax seeds
Salt and pepper, to taste
Tomato chutney, avocado slices or sweet chilli sauce for serving

1.   Soak the chia/flax seeds in 2 tbs warm water.
2.   Grate the zucchini, sweet potato and onion into a large bowl.  Add in the remaining ingredients, including the soaked seeds.  Combine well (use your hands!).
3.   Drizzle or spray some oil in a pan over medium heat.  Heap tablespoons of batter into the pan and press into flat circles.  Cook on each side until crispy and golden.

Serve warm with sauces or avocado or let cool and place in the lunchbox next day for a supper healthy lunch.

Hope you enjoy them!






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