These fritters are super adaptable and simple to make. They’re quick and easy and the perfect thing to take for lunch at work or have a pile of in the fridge to reheat for breakfast.

I”ve included the recipe for chipotle mayo here because it’s so good with them. And if you read this blog a lot you know that it’s a way healthier version so you can keep on dipping and dunking thing without a care. I also use it on one of my favourite chopped salads and on loaded sweet potato fries.

If you have a food processor these fritters are going to be ridiculously easy as it will do the hard work of grating for you. but as the most difficult thing you have to do in this recipe is grate it’s clearly pretty easy.

To make the fritters really crispy I start cooking them n a pan and then finish them in the oven. If your’e planning on reheating them another day you could always skip the oven bit or at least the last 5 minutes of it.

This is a great recipe for using over leftover veg so use any root vegetable you have on hand.

Makes 12-16 fritters

Ingredients

2 medium sweet potatoes

1 small celeriac

1 small carrot

1/2 cup finely chopped spring onion

1 tsp paprika

1 Tbs oregano

1 tsp chilli powder

1 tsp salt

1 cup spelt flour (or wholemeal) If gf try a mixture of besan, rice and potato flour

1.5 cups water

2 eggs

1 cup cooked quinoa

1 Tbs olive oil

Salsa

1 avocado

5 radish

2 TBs apple cider vinegar

1/4 cup water

1 tsp salt

juice of 1/2 a lemon

1 Tbs parsley, or soft green herb of choice

1 tsp olive oil

Chipotle Mayo

1 cup natural yoghurt

1 Tbs mayonnaise

1.5 Tbs chipotle sauce

squeeze of lemon juice

Directions

Thinly slice radishes and place in a small bowl with vinegar, salt, lemon juice and water. Set aside for at least 20 minutes preferably an hour.

Preheat oven to 200 degrees and set a wire rack above a roasting tray.

Peel and grate vegetables (I use a food processor because I’m lazy/clever/lucky to have one – thanks mum!)

Combine water and spices , whisk in flour, whisk in eggs. Combine this batter with the spring onion and root vegetables. Mix very well to ensure batter is evenly dispersed.

Heat oil in a heavy based fry pan on medium high heat. Once hot add 1/4-1/3 cup sized mounds of fritter mixture to the pan, press down to flatten. Cook for 4 -6 minutes on either side, until golden. Transfer to oven once golden and continue with next batch. Your last batch may need more time in the pan as it won’t be getting as much extra cooking time in the oven to crisp up.

Once the final batch in in the oven you want, leave there for a further 5 minutes, switching round trays if need be to ensure even cooking.

Meanwhile make salsa by thinly slicing then chopping the avocado into 2 cm pieces. Combine with parsley, pickled radish a tsp of the pickling liquid and 1 tsp olive oil. Season with pepper.

Mix together chipotle mayo ingredients and check for seasoning.

Serve fritters with salsa and mayo on the side.

HH. x