A tasty twist to a classic dish. This ketogenic friendly recipe will become a favourite with all the family. Makes a great sandwich stack using 2 fritters and fill with your favour fillings. At your BBQ you will wow your guests and they will all be asking for the recipe. They taste great either hot or cold the next day.
Ketogenic, dairy free, gluten free, vegetarian friendly.
Sweet potato fritters
- (makes around 10 large fritters)
- 1 large sweet potato peeled and cubed
- 2 eggs
- 1/2 clove garlic crushed
- 1 tbsp coriander finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp mint finely chopped
- 3 tbsp coconut flour to bind ingredients
- salt and pepper to taste
- 1/2 cup psyllium husk for crumbing (optional)
Zesty zucchini hummus
- 150g roasted zucchini (roasted for 10 minutes at 200 degrees)
- 1 tbsp coriander finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp mint finely chopped
- 1/2 clove garlic
- 1 tbsp tahini paste (hulled or unhulled)
- zest and juice of 1 lemon
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- chilli powder (optional)
- Sesame seeds (for garnish)
Method
- Steam sweet potato until tender and leave to cool.
- Blend all hummus ingredients together in a blender until smooth and store in the fridge.
- Mash cooled sweet potato with a fork in a medium bowl.
- Add the rest of the fritter ingredients (excluding the psyllium husk) and mix well.
- Using your hands make 10 medium to large size fritter shapes.
- As an option for more crispy fritters you can press the fritters into the psyllium husk and pop in the fridge to set for 1 hour.
- Cook with your choice of oil, we chose coconut oil for its high smoke point.
- Serve topped with some zesty zucchini hummus and sesame seeds.
This recipe was brought to you by Andree Kline.
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