Zucchini and sweet potato fritters

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 5


  • 2 Egg
  • cup wholemeal plain flour
  • 3 medium zucchinis
  • 1 large sweet potato
  • 1 red onion
  • ½ tsp paprika
  • ¼ tsp cumin
  • ½ tsp salt
  • ¼ tsp dried chilli flakes optional
  • 1 tablespoon Drizzle extra virgin olive oil
  • ½ cup Reduced fat cheddar cheese grated


  • Grate the zucchini, sweet potato and onion into a mixing bowl.
  • Whisk the eggs and add to the grated zucchini, sweet potato and onion.
  • Add paprika, cumin, chilli flakes and flour to the grated vegetables and combine.
  • Put the extra virgin olive oil in a pan over a medium heat.
  • Divide the mixture into five fritters and add one at a time into the pan. Flatten the fritter with the back of a fork to make thinner if desired. Cook for about three minutes on each side until golden and cooked through.


Calories: 393kcalCarbohydrates: 44gProtein: 17gFat: 7gSodium: 339mgFiber: 8g
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