sweet potato fritters with wholemeal flour
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
500g orange sweet potato, peeled 2/3 cup wholemeal self-raising flour 2 eggs, lightly beaten 2/3 cup skim milk 310g can corn kernels, drained 1/3 cup spinach frozen
Cut sweet potato in half lengthways. Place on a large, microwave-safe plate. Drizzle with 1 tablespoon of cold water. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until almost tender. Allow to cool for 10 minutes. Coarsely grate.
Sift flour into a bowl. Whisk eggs and milk together in a jug.
microwave spinach for 1 min on high.
Add to flour. Whisk until well combined. Stir in corn and spinach.
Season with salt and pepper. Fold in sweet potato.
Heat a large, non-stick frying pan over medium heat. Spray with oil. Using 1/4 cup of mixture per fritter, spoon mixture into hot pan, spreading to form a 12cm round. Cook fritters, in batches, for 2 minutes each side or until golden and firm to touch.
Drain on paper towel serve with steamed veges
Number of Servings: 4
Recipe submitted by SparkPeople user FAITH012.
Sift flour into a bowl. Whisk eggs and milk together in a jug.
microwave spinach for 1 min on high.
Add to flour. Whisk until well combined. Stir in corn and spinach.
Season with salt and pepper. Fold in sweet potato.
Heat a large, non-stick frying pan over medium heat. Spray with oil. Using 1/4 cup of mixture per fritter, spoon mixture into hot pan, spreading to form a 12cm round. Cook fritters, in batches, for 2 minutes each side or until golden and firm to touch.
Drain on paper towel serve with steamed veges
Number of Servings: 4
Recipe submitted by SparkPeople user FAITH012.
Nutritional Info Amount Per Serving
- Calories: 379.1
- Total Fat: 4.8 g
- Cholesterol: 107.1 mg
- Sodium: 569.6 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 10.1 g
- Protein: 12.1 g
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