Time: 30 Mins | Makes: 8-10 | Vegetarian | Gluten Free

Ingredients

2 medium sweet potatoes (about 500g), peeled and grated

1 leek, finely chopped

1 tbsp fresh ginger, grated

Zest of one lime

1/2 cup fresh coriander, chopped

1/2 tsp ground cumin

1/2 cup chickpea flour

3 eggs, beaten

Salt and pepper, to taste

Olive oil or ghee, for frying

Lime Yoghurt:

1/2 cup Greek yoghurt

Zest of 1 lime

1 tbsp lime juice

Pinch of salt

To serve: 1-2 soft boiled eggs, Fresh coriander, Sauerkraut

Method

Grate the sweet potatoes and wrap in a clean kitchen towel. Squeeze out excess moisture.

In a large mixing bowl, combine the sweet potato, leek, ginger, lime zest, coriander and cumin.

Stir in the chickpea flour and the beaten eggs. Season with salt and pepper and mix everything together until well combined.

Heat a tablespoon of olive oil or ghee in a large frying pan over medium heat.

Using a spoon, scoop small amounts of the fritter mixture into the pan, pressing down lightly to form patties. Fry for 3-4 minutes on each side, or until golden brown and crispy. Set aside to drain on a paper towel lined plate.

Make the lime yoghurt by mixing the Greek yoghurt, lime zest, lime juice, and a pinch of salt in a bowl.

Serve the fritters warm with an egg or two and a dollop of lime yoghurt. Garnish with fresh coriander and sauerkraut.

Notes: Can be stored in an airtight container in the fridge for up to 3 days. Reheat on frypan or in oven for best texture.

If you want more nourishing one handed recipes then check out my ebook ‘One Handed Bites for Postpartum & Beyond‘