Recipe by bluemoon downunder
Low GI sweet potato and zucchini fritters, served with baby spinach leaves, avocado and lemon juice. Adapted from Jody Vassallo's 'Health for Life: Low GI'.
Top Review by Sydney Mike
Enjoyed the combo of veggies here, & the only thing I left out was the avocado! I patted the grated veggies dry (or at least drier!) with paper towels before adding them to the mix & that seemed to work well enough for me! These fritters turned out great & will be a nice addition to my veggie table when I have my son & his wife over! Thanks for sharing! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]
- 2 eggs, lightly beaten
- 3 tablespoons chickpea flour
- 2 tablespoons grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1⁄2 teaspoon mixed peppercorn, crushed
- 1 medium zucchini, coarsley grated
- 200 g sweet potatoes, peeled, coarsely grated
- 1 small onion, coarsely grated
- salt & freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 20 g butter
- 50 g baby spinach leaves
- 1 medium avocado, peeled and sliced
- 1 tablespoon lemon juice
Directions See How It's Made
- Whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste.
- Heat the oil and butter in a large, non-stick pan over a medium heat.
- Spoon 3 tablespoons of the mixture into the pan and flatten with the back of a spoon or a spatula, and cook until it is golden brown on both sides.
- Remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked.
- Serve the fritters with the baby spinach leaves, avocado and a little lemon juice.