Serves 4
Prep time 10 minutes
Cook time 15 minutes
Nut Free
Ingredients
-
1 large sweet potato, grated
- 1 large carrot, grated
- 2 spring onions, finely diced
- ½ cup fresh coriander, stems and leaves roughly chopped
- ¼ cup wholemeal self-raising flour
- ½ tsp ground cumin
- 6 eggs
- 2 tbsp extra virgin olive oil
- 2 tbsp white vinegar
- 1 cup tzatziki
- 1 large avocado, quartered
- 1 lime, quartered
How to make
1. To prepare the fritters, place the sweet potato, carrot, spring onion and coriander in a large bowl. Mix together. Add in the flour, cumin and two of the eggs. Season with salt and pepper and mix well to combine.
2. Heat the olive oil in a large frypan over medium heat. Drop four portions of the mixture into the pan. Cook for 2 minutes each side, or until golden and cooked through. Transfer to a plate, repeat with remaining mixture, making 8 rostis in total. Cover and set aside to keep warm.
3. To cook the poached eggs, fill a large saucepan with cold water and bring to the boil. Add the vinegar and reduce heat to a simmer. Stir the water with a spoon to create a whirlpool. Working one at a time, crack each egg into the water. Cook for 2-3 minutes for a soft yolk, or 4-5 minutes for a firm yolk. Remove the eggs with a slotted spoon.
4. To serve, divide the tzatziki, avocado and lime wedges between four plates. Add two of the rostis to each plate and top with a poached egg. Serve immediately.
Notes
Leftover fritters can be stored in an airtight container in the fridge for up to three days.
Want to make it gluten-free?
Simply swap out the wholemeal self-raising flour for gluten free self-raising flour, or for almond meal and add in ½ tsp of baking powder.
Nutritional information
| Kilojoules |
1880kJ |
Protein |
17.6g |
Carbohydrates, total
- sugars, total |
26.5g
14.4g |
Fat, total
- saturated fat |
29.1g
8.2g |
| Sodium |
174mg |
|
