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Sweet potato-and-carrot fritters

By Hannah Lewry

Serves 4 (2 adults and 2 children)

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

500 g sweet potato, peeled and roughly chopped
300 g carrots peeled and roughly chopped
Sea salt and freshly ground black pepper, to taste
2 free-range eggs, separated
40 g flour
2 T olive oil
1 ripe avocado, sliced, for serving
100 g fresh peas, cooked, for serving
10 g fresh basil, for serving

Method

1. Cook the sweet potato and carrots in boiling salted water until very soft, about 10 minutes. Drain and mash roughly. Season, then add the egg yolks and flour and mix well.

2. Beat the egg whites until soft peaks form, then fold into the mixture.

3. Heat the olive oil in a large pan over a medium heat. Shape the mixture into small patties and fry in batches for 2–4 minutes on each side, or until golden in colour. Remove from the pan and drain on kitchen paper.

4. Top with the avocado, scatter over the peas and garnish with the basil leaves.

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