Sadie Kingman’s zucchini fritters

{“subsource”:”done_button”,”uid”:”BB887504-B465-4557-9419-9C5CD6381883_1590565657734″,”source”:”other”,”origin”:”gallery”,”source_sid”:”BB887504-B465-4557-9419-9C5CD6381883_1590565657987″} Processed with VSCO with a6 preset

Beautiful Sadie Kingman has always been interested in staying healthy and fit. About a year ago she had the realisation that food was something she was really passionate about, loved, and wants to pursue this further. Her father Brett is a terrific cook and has inspired Sadie by always cooking different meals for the family. Her desire for next year is to undertake a course in nutrition and qualify as a card-carrying nutritionist and eventually a dietitian – and we welcome that with open arms!


In this new-found era of authenticity, it is just so refreshing to see these kids pursue their passion for good food and share it across their social channels, way beyond the superficial guise of Instafame. Sadie’s recipe below is just the ticket for a nutritious dinner, a lunch box favourite or you could glam it up for Sunday brunch.

You can follow @sadieknutrition and watch her career in food and health blossom. Oh, be sure to ask her for her favourite food during lockdown – banana and raspberry bread!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sadie’s zucchini and sweet potato fritters


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Samantha Gowing

Ingredients

Units Scale

200g zucchini, grated
350g sweet potato, peeled and grated
2 spring onions, thinly sliced
1 cup shredded tasty cheddar
3 eggs, whisked
1/2 cup buckwheat flour
2 tbsp olive oil
Greek-style yoghurt or tzatziki dip

*Optional side salad
350g mixed cherry tomatoes, quartered
60g baby spinach


Instructions

  1. Combine zucchini, sweet potato, spring onion, cheese and egg in a large bowl. Stir in the flour.
  2. Heat 2 tbsp of the oil in a fry pan over medium heat. Add ¼ cup portions of the mixture to the pan. Cook for 3 mins on each side or until golden brown and cooked through. Transfer to plate and serve with yoghurt or dip.
  3. Optional side salad: combine tomato and spinach in a medium bowl. Drizzle with olive oil. Season.

Sadie Kingman makes her Zucchini fritter recipe

Who is Garden Girl? Elisabeth Kingman

 

Share:

Facebook
Twitter
Pinterest
LinkedIn

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Table of Contents

On Key

Related Posts

GET 5 IMMUNE boosting recipes right now!

There's Never Been A Better Time

This website is using cookies

This website is using cookies.

We use cookies on our website to improve your browsing experience and analyse site traffic. These cookies are essential for certain functionalities and remember your preferences. By clicking ‘Accept,’ or continuing to browse the site, you consent to the use of all cookies and you agree to the placement of these optional cookies on your device.