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Photo of Sweet potato fritters with mushroom salad by WW

Sweet potato fritters with mushroom salad

Total Time
40 min
20 min
20 min
Who said healthy lunches had to be boring? These wholesome fritters can be prepared in advance – perfect for a picnic or packed lunch


Oil spray

1 x 3 second spray(s)


400 g, (button), sliced

Green shallot(s)

3 individual, green, thinly sliced


2 clove(s), crushed

Fresh flat-leaf parsley

1 tbs, finely chopped

Dried oregano

½ tsp


2 medium, grated

Orange sweet potato (kumara)

270 g, (kumara), (buy 300g), peeled, grated


cup(s), (50g), yellow

White self-raising flour

½ cup(s), (75g)


2 medium, lightly beaten

Skim milk

¼ cup(s), (60ml)

Grated parmesan cheese

½ cup(s), (40g)

Olive oil

1 tbs


  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.


SERVING SUGGESTION: Red and yellow cherry tomatoes (halved), drizzled with 1 tablespoon of balsamic vinegar. TIP: Cook fritters and mushrooms just before you leave for your picnic. Place in separate heatproof containers with a corner of the lid lifted to allow steam to escape. When you reach your picnic, they should still be lukewarm and perfect to eat.