Ingredients
- 400g sweet potato, coarsely grated
- 200g zucchini, coarsely grated & squeezed of moisture
- 2 shallots, finely sliced
- 3 eggs, lightly beaten
- 1/2 cup wholemeal self-raising flour, sifted
- 1 tsp ground cumin
- 1 tsp ground coriander
- pinch of salt
- 2 tbs olive oil
- 1/3 red cabbage, shredded
- 1 green apple, coarsely grated
- 2 spring onion, thinly sliced
- juice of 1 lime
- 2 tsp brown sugar
- 1 tsp reduced-salt soy sauce
Method
- Combine sweet potato, zucchini, shallot and eggs in a large bowl. Fold through flour, cumin, coriander and a pinch of salt until well combined.
- Heat oil in a large frypan over medium heat. Add ¼ cup portions of mixture into pan. Cook for 2-3 minutes each side or until golden. Remove from pan and keep warm. Repeat with remaining mixture.
- Meanwhile, combine red cabbage, green apple and spring onion in a large bowl. In a separate small bowl stir lime juice, brown sugar and soy sauce until sugar dissolves. Pour dressing over salad and toss to coat.
- Serve fritters alongside salad.
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Per Serve
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Energy (kJ)1260
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(Cal)300
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Protein (g)9.0
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Fat (g)13.0
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Saturated Fat (g)2.0
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Carbohydrate (g)34.0
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Sugars (g)13.0
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Dietary Fibre (g)5.9
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Sodium (mg)266
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Potassium (mg)575
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Calcium (mg)108
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Iron (mg)2.0