The Sol Journal

Seasonal Sweet Potato Fritters

recipes

Seasonal Sweet Potato Fritters

23 May, 2023

Full of fibre, potassium, vitamin C and beta-carotene, these fritters are a nutritionally packed base for eggs and avocado to sit pretty on!

Time: 30 minutes
Servings: 4-8 fritters

 

What's not to love about a fritter, they make leftover veg into crispy vessels for yummy toppings and are meal prep friendly for breakfast, lunch or dinner. Our sweet potato fritters make the perfect bread substitute for before your cleanse as this is the time we encourage you to reduce the intake of processed foods to make the transition to your cleanse easier. Full of fibre, potassium, vitamin C and beta-carotene, these fritters are a nutritionally packed base for eggs and avocado to sit pretty on!

 

Fritter ingredients

1 large sweet potato
1 parsnip
½ red onion thinly sliced
2 garlic cloves finely sliced
1 handful of mint finely chopped
1 egg beaten
¼ cup buckwheat flour
Ghee or extra virgin olive oil for frying
Salt and pepper

 

Toppings ingredients

2 poached or boiled eggs
1/2 avocado thinly sliced
2 tablespoons pepitas
Salt and pepper to taste

 

Method

  1. Finely grate the parsnip and sweet potato and place in a tea towel or paper towel lined colander with a pinch of salt to draw out the moisture.
  2. In a medium sized bowl whisk together the egg, onion, mint, garlic, salt, pepper and buckwheat flour together.
  3. Squeeze out the excess moisture from the vegetables and mix into the egg mixture.
  4. Heat a pan on medium heat with olive oil or ghee for frying. Make  2 tablespoons of the mixture into a patty shape and place into the pan flatten into a fritter shape with the back of the spoon.
  5. Cook for 2 - 3 minutes on each side, until crispy and golden. Repeat with the remaining mixture until 6-8 are made.
  6. In a small saucepan prepare your eggs of choice by poaching or soft boiling. Fritters can be kept warm in a 100°C oven whilst the eggs are cooking.
  7. Place two fritters as the base on the plate, top with ¼ of an avocado and your eggs. Season with salt, pepper, pepitas and remaining mint.

 

Notes: We have used sweet potato and parsnip in this recipe however you can use your favourite and in season root vegetables as subsidies in this recipe as long as the total amount of grated vegetables equals 3 cups. See our Autumn Journal Article for a seasonal list of inspiration.