• C6ef29e1f0bffb47df8bc58c647ac64d

Sweet Potato Fritters

This is awkward to cook but really worth the effort.

Serves 2people
large sweet potato
self-raising flour
medium egg
low fat cottage cheese (upto 75 g if you like it really sweet)
olive oil
knob of unsalted butter
dried sage
Preheat the oven to gas mark 4. Place the sweet potato on a baking tray, stab with a knife and then put in the oven and cook for roughly an hour until soft. Microwave instead if you're in a rush.
Scoop out the flesh of the sweet potato, weighing out about 300g. Mash the 300g of flesh with the self-raising flour, egg and cottage cheese.
Warm a large non-stick frying pan over a medium heat. Add the olive oil and then add heaped tablespoons of the mixture (normally I can fit 5 in my frying pan at a time).
Use a spoon and a spatula to flip them when they're golden brown on the bottom. Add half of the knob of butter and a sprinkling of the sage. Allow the butter to melt and then swirl it around the pan, coating the fritters. Flip the fritters over to allow both sides to be coated in the oil, then flip them back.
Cook until both sides of the fritters are golden brown. Remove from frying pan and place on a plate to cool down a bit. Repeat steps 4-5 for the other half of the mixture.
Serve with a side salad (we just used spinach with carrots, red peppers and a salad dressing) and enjoy!

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