These mouth watering fritters are sure to be a family favorite! They are easy to make and so delicious!
12 oz gold sweet potato, peeled, coarsely grated
7 oz zucchini, coarsely grated
2 spring onions, thinly sliced
1 cup grated cheddar cheese
3 large eggs, lightly whisked
1/2 cup flour (use buckwheat flour for gluten free)
2 1/2 tbsp olive oil
12 oz mixed tomatoes, halved or quartered
2 oz baby spinach
1/4 cup spinach dip
3/4 cup Greek-style yogurt
Combine sweet potato, zucchini, spring onion, cheddar and egg in a large bowl. Stir in the flour until well combined. Season.
Heat 2 tbsp of the oil in a large frying pan over medium heat. Add four 1/4-cup portions of the sweet potato mixture to the pan. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining sweet potato mixture.
Combine the tomato and spinach and rocket in a medium bowl. Drizzle with the remaining oil. Season.
Combine spinach dip and yoghurt in a small bowl. Arrange the fritters on a serving platter. Season. Serve with the salad and yogurt mixture.
Thank you to Taste.com for this delicious side dish.