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  • 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

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.

Discover more meat-free recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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