Sweet Potato and Zucchini Fritters with Avocado and Mint Yoghurt Sauce

These have got to be one of my favourite lunches and dinners on a hot summer night! They are packed with vitamin A, fibre and are oh so yummy! A great, easy meal which is a hit with all ages and can be served alongside a light salad or some fruit!

Makes: 18 fritters



1/3 large sweet potato

1 large zucchini

1 large carrot

4 spring onions (white part removed)

4 large leaves of silverbeet

6 eggs

1 tab milk

½ cup of plain flour (preferably wholemeal)

Cracked pepper, to taste

1 tab extra virgin olive oil

Optional add ins-

½ tasty cheese

¾ cup of corn

Other chopped green veggies such as spinach and kale instead of, or as well as the silverbeet.


3 tablespoons of low fat Greek yoghurt

½ large avocado

½ lemon, juiced

Small bunch of mint leaves

Cracked pepper, to taste


  1. Finely chop spring onion and silverbeet. Set aside.
  2. Chop sweet potato, zucchini and carrots into manageable pieces on put through a food processor on grate mode.
  3. Place processed sweet potato, zucchini and carrot into a strainer. Squeeze out excess moisture. This prevents you from having soggy fritters.F2.jpg
  4. Combine sweet potato, zucchini and carrot mix with spring onion and silverbeet. Add beaten eggs (with the milk beaten in), flour and cracked pepper. Mix until combined.F3.jpg
  5. Heat pan with olive oil on medium heat for 2 minutes. Pour mixture into ramekins and flip when golden.F4.jpg
  6. For the sauce, place all ingredients in a food processor or nutribullet and pulse until combined. Adjust according to taste.
  7. Serve fritters warm or cool with avocado, mint yoghurt sauce.f5

Note- Fritters can be frozen. Freeze them in separate freezer bags and pull them out on those days when you are stuck for time at lunch or dinner!

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