Sweet potato-and-carrot fritters
| Recipe By: | Hannah Lewery |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 500 g sweet potatoes
- 300 g carrots
- sea salt and freshly ground black pepper, to taste
- 6 eggs, separated
- 40 g Flour
- 3 Tbsp olive oil, to drizzle
- 1 avocado, halved, pitted and sliced
- 100 g fresh peas
- 15 g basil, chopped
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Cooking Instructions
- Cook the sweet potato and carrots in boiling salted water until very soft, about 10 minutes. Drain and mash roughly.
- Season, then add the egg yolks and flour and mix well
- Beat the egg whites until soft peaks form, then fold into the mixture.
- Heat the olive oil in a large pan over a medium heat.
- Shape the mixture into small patties and fry in batches for 2–4 minutes on each side, or until golden in colour.
- Remove from the pan and drain on kitchen paper.
- Top with the avocado, scatter over the peas and garnish with the basil leaves.
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