Sadie’s zucchini and sweet potato fritters



200g zucchini, grated
350g sweet potato, peeled and grated
2 spring onions, thinly sliced
1 cup shredded tasty cheddar
3 eggs, whisked
½ cup buckwheat flour
2 tbsp olive oil
Greek-style yoghurt or tzatziki dip

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


  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.

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