Sweet Potato and Feta Fritters

Sweet potato and feta fritters topped with a fried egg makes a really satisfying meal.

I’ve played around with a couple of different versions, including one with courgettes that turned into a gloopy mess. This is the best version I’ve tried, and tastes really good with eggs for breakfast/brunch, or with a salad for a light lunch.

The sweetness of the carrot and sweet potato tastes really good with the savoury hit of the spring onion and creamy tang from the cheese. When cooking these they take on on quite a lot of colour but don’t worry, this is how they are meant to be.

Ingredients

1 Large Sweet potato

1 Large Carrot

2 Scallions/spring onions

2 Tbsps Plain flour

2 Eggs

109 Grams Feta cheese

Salt and pepper

Oil for frying

Method

  1. Grate the sweet potato and carrot, set aside in a bowl
  2. Chop spring onions, and add to the bowl.
  3. Crumble the Feta and add to the bowl along with the flour, eggs, and seasoning before mixing well.
  4. Heat oil in a frying pan, and when hot add the mix in large spoonfuls to makes individual fritters
  5. Press the fritters down with a spatula and cook for 5 minutes on each side
  6. These go quite dark, but don’t panic they’re meant to
  7. If you prefer not to make individual fritters, you can add the whole mix to a pan and cook like a hash

Sweet potato, green lentil, and feta salad

Sweet Potato, green lentil, and feta cheese salad

The salty creamy feta, the earthiness of the lentils is balanced by the sweet potatoes and is damned delicious.

This makes a good vegetarian lunch served with some greens and because of all the protein is pretty satisfying.  It also goes really well alongside barbequed chicken.  But as always, put it with what suits you.

Ingredients

200 Grams Feta Cheese (see food hack)

200 Grams Cooked Green Lentils (I used dried lentils because that was what I had in the cupboard, but you can also use pouches or cans of lentils if you don’t have time).

4 Sweet Potatoes

3 Tbsps. Olive Oil

1 Tbsp. White Wine Vinegar

Salt and Pepper

  1. Pre-heat the oven to 200 degrees Celsius, and add Tbsp. of oil to a baking sheet.
  2. Dice the sweet potatoes into 2 cm squares and add to the baking sheet, bake for 30 minutes or until tender.
  3. Dice the feta cheese into 2 cm squares.
  4. Add the remaining olive oil and vinegar to the lentils and combine with the sweet potatoes and feta cheese.
  5. Season with salt and pepper and serve.

(Food hack; use supermarket own Greek salad cheese, it costs less than ”feta” and is exactly the same thing).