Recipe: Sweet Potato & Carrot Fritters

I’ve been in a bit of a fritter phase lately – I love how versatile they are and that you can eat them pretty much any time of the day! These sweet potato & carrot fritters are no exception – breakfast, lunch or dinner, they’re delicious no matter when you eat them!

Sweet Potato & Carrot Fritters | I Spy Plum Pie

Ingredients List

  • Red onion
  • 2 cloves garlic
  • 1tsp cumin
  • 1tsp ground coriander
  • Pinch of chilli flakes
  • 4 medium carrots
  • 1 small sweet potato
  • 1/3 cup fresh coriander
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup plain flour
  • 1/2 tsp baking powder

Steps

  1. Finely chop the onion and cook over medium heat with a splash of oil for 2-3 minutes, until softened
  2. Add the minced garlic, cumin and ground coriander and stir through, cooking for 1-2 minutes. Remove from the heat to cool
  3. Meanwhile grate the carrot and sweet potato (I used my food processor) and finely chop the coriander
  4. In a large bowl whisk together the eggs, milk, flour and baking powder then add the carrot, sweet potato, onion and coriander, stirring well to combine
  5. Heat some oil in a fry pan and spoon heaped tablespoons of the mixture into the pan. Flatten gently and cook for 2-3 minutes before flipping and cooking the other side, until golden and cooked through
  6. Repeat with the remaining mixture, adding extra oil as required
  7. Enjoy!

Sweet Potato & Carrot Fritters | I Spy Plum Pie

There are pretty much endless ways you can serve these sweet potato & carrot fritters! For breakfast I like to top them with an egg and serve with a giant pile of wilted spinach, or a dollop of greek yoghurt on top with a sprinkle of fresh coriander and mint. You can pop them in a sandwich, or serve them with a hearty salad on the side for lunch or dinner. It really just relies on your imagination!

Sweet Potato & Carrot Fritters | I Spy Plum Pie

I’d recommend cooking them as needed, but you can store the uncooked mixture in an air tight container for a day or so in the fridge, just be sure to cook them all the way through. If you do need to reheat cooked fritters I recommend a sandwich press to ensure they don’t go soggy – no one wants a soggy fritter! I use coconut oil to cook my fritters which actually adds a delicious flavour to the mix!

Sweet Potato & Carrot Fritters | I Spy Plum Pie

Have you tried sweet potato & carrot fritters before?

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4 Comments on Recipe: Sweet Potato & Carrot Fritters

    • I Spy Plum Pie (admin)
      October 6, 2016 at 7:41 pm (3 years ago)

      I hope you like them!

      Reply
  1. Kim @zonktdesigns
    October 5, 2016 at 8:54 pm (3 years ago)

    YUM YUM YUM YUM… I don’t think there are any other words.
    They also wouldn’t last any time in my presence. I’d gobble them up in seconds! lol
    Kim @zonktdesigns recently posted…Your Weekly Feed #70 – Link up

    Reply
    • I Spy Plum Pie (admin)
      October 6, 2016 at 7:42 pm (3 years ago)

      Sweet potato is just so good isn’t it!

      Reply

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