4
Easy
20 minutes, plus chilling time
15 minutes
Boil the sweet potatoes in salted water until tender. Strain and mash until fine. Run the blade of a vegetable peeler along the butternut to create shavings.
Add to a bowl, along with the grated baby marrow, sweet potato mash and feta. Mix through and season to taste. Shape the fritters into evenly sized patties, lightly dust with flour and chill.
Heat the oil in a pan until very hot. Coat each fritter in beaten egg and another dusting of flour and fry until golden brown and crisp.
Drain on paper towel. Spoon the barbecue sauce into a small bowl and serve alongside the warm fritters.
Cook’s note: Chilling the fritters ensures that they are easy to handle and will not fall apart in the pan.
TASTE’s take:
What better way to hide veggies than in these delicious patties, perfect cold in a lunch box, or heated, in a toasted pita, for after school.
