Food & Wine
Sweet potato and zucchini fritters
Who doesn’t love fritters? These are one of my favourites. Sweet potato is an excellent natural carbohydrate, rich in fibre and when combined with protein and good fats from eggs and avocado, it’s great for blood sugar control.
Serves: 4
Ingredients:
- 1 zucchini, grated
- 1 small sweet potato, grated
- 2 handfuls of coriander leaves, roughly chopped
- 2 eggs, beaten
- 2 teaspoons ground cumin
- 2 tablespoons psyllium husks
- 35 g coconut flour, sifted
- 1 tablespoon coconut oil
To serve
- 100 g smoked salmon
- 2 avocados, mashed
- freshly ground black pepper
- 1 lemon, cut into wedges
Method:
- Mix together the zucchini, sweet potato, coriander and beaten eggs in a large bowl, then add the cumin, psyllium husks and coconut flour and mix together really well to form a nice, thick batter.
- Divide the fritter mixture evenly into eight pieces and use your hands to shape each into balls.
- Melt the coconut oil in a large frying pan over a medium heat. Add the fritters and flatten slightly with the back of a spoon, then cook for 3-4 minutes on each side until cooked through and golden and crispy on the outside.
- To serve, divide the fritters among plates and top with the smoked salmon and mashed avocado. Season with freshly ground black pepper and serve with lemon wedges for squeezing.
This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald