Sweet Potato and Dolcelatte Fritters

A tasty combo sweet veg and salty cheese. These can be frozen at the end of step 3. Store them in greaseproof paper between layers and defrost before cooking.

• Ready In: 35 mins
• Yields: 25 fritters

Ingredients

• 450  g sweet potatoes, diced
• 450  g potatoes, diced
• 50  g butter
• 15  g  torn basil leaves
• 225  g dolcelatte, cubed
• 1  egg, beaten
• 100  g  fresh breadcrumbs
•  oil (for deep frying)

Directions

1. Place all the potatoes in a large pan and boil for 10 mins until tender. Drain and mash with the butter, set aside to cool. Once cool stir in the basil.
2. Use you hands to flatten the potato mix into a 2 inch disc. Place a cube of cheese in the middle and mould the mix around the cheese. repeat until all the mixture is gone.
3. Place egg and breadcrumbs in separate bowls. Dip each fritter in egg then roll in the breadcrumbs. Chill until ready to cook (can be frozen at this point).
4. Heat the oil and deep fry the fritters in batches until golden brown.