these fritters can work in any way, shape or form with tweaks to my recipe:
1 large sweet potato, mashed
1 tin tuna (vego friends omit if you want in on this recipe), oil drained
1/4 cup broccolini & cauliflower (total)
1/4 cup quinoa
1 tbspn chia seeds (similar effect to the eggs, it helps bind)
1/4 cup flour of choice – buckwheat / rice / almond meal
OPTIONAL: grated cheese. Sometimes this works wonders for picky children. 1/4 cup should suffice.
Chilli – I add chilli powder to everything, add to your personal tastes.
Herbs – I had a lack of herbs today but highly recommend if they are for “grown ups” chopping some parsley to throw in the mix.
1. Cut the sweet potato into approx 4cm cubes. Boil about 20 mins, until a knife easily goes through it. Drain off water, mash back in the pot you cooked it in to minimise the clean up.
2. While the mash is cooling, chop broccolini & cauliflower – if your child is “anti-green”, just use the cauliflower & you won’t even notice it. Steam 4 minutes or boil for 2 minutes.
3. Once sweet potato is cooked, whisk eggs for 10 seconds in a mixing bowl. Pour in sweet potato & stir well. Add in chia seeds & stir again. Add tuna & roughly mash with a fork. Throw in cauliflower/broccoli & quinoa then mix again. Add the flour last, try not to overstir
4. Heat a frying pan with a decent cover of olive oil on the base. When you can see the oil starting to ripple, spoon in the first fritter. If it starts frying around the edge immediately, it’s hot enough so spoon in a couple more. Flip as required – stoves are too individual to give a time.
5. Remove from the pan & pop on a piece of paper towel to absorb excess oil. If the first ones are coming apart, add a little more flour to the mix.
Eat immediately – great with a fresh green salad