Sweet potato fritters with mushroom salad
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Who said healthy lunches had to be boring? These wholesome fritters can be prepared in advance – perfect for a picnic or packed lunch
Ingredients
Oil spray
1 x 3 second spray(s)
Mushrooms
400 g, (button), sliced
Green shallot(s)
3 individual, green, thinly sliced
Garlic
2 clove(s), crushed
Fresh flat-leaf parsley
1 tbs, finely chopped
Dried oregano
½ tsp
Zucchini
2 medium, grated
Orange sweet potato (kumara)
270 g, (kumara), (buy 300g), peeled, grated
Polenta
⅓ cup(s), (50g), yellow
White self-raising flour
½ cup(s), (75g)
Egg(s)
2 medium, lightly beaten
Skim milk
¼ cup(s), (60ml)
Grated parmesan cheese
½ cup(s), (40g)
Olive oil
1 tbs
Instructions
1
Lightly spray a medium non-stick frying pan with oil and heat over high heat. Add mushrooms, shallots and 2 tablespoons water and cook, stirring, for 3–5 minutes or until mushrooms are tender. Stir in garlic, parsley and oregano. Remove from heat and cover to keep warm (see tip).
2
Meanwhile, squeeze excess moisture from grated zucchini. Place in a large bowl with sweet potato and stir in polenta and flour. Add eggs, milk and parmesan and stir batter to combine.
3
Heat one-third of the oil in a large non-stick frying pan over medium heat. Spoon ¼ cup (60ml) batter into pan. Cook for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and batter to make 12 fritters (cook 2–3 at once to save time). Serve fritters topped with mushroom mixture.
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