I had a hankering for some vegie fritters the other day so I thought I'd throw together some for lunch and take the rest for dinner at work. We were out of creamed corn so I had to take inspiration from the vegies in the fridge. Sweet potato and pumpkin were the obvious winners. We've still got a few extra eggs even though we've been giving some to the neighbours for their growing boys so it was a good opportunity to use up a couple. The Colliwat pumpkins are still in abundance too so this helped get through some.
|Five fabulous fresh flavoursome fritters...and what's left of number six.|
1 finely chopped spring onion (bulb and green bits)
~1cup grated sweet potato
~1/2-1 cup grated pumpkin
~1/2 cup wholemeal flour or gluten free flour if needed
Spice and/or herbs of your choice - cumin combines well with anything in my books but I was in a hurry so some curry powder did the trick
Some cheese might also make them a little more filling - try ricotta or feta
Combine the ingredients except the flour in a bowl, then sprinkle the flour over the top and mix in until you get the right consistency. Add enough flour so that the mixture isn't too wet.
Place spoonfuls in a hot pan and flatten with a spatula. Turn once when brown. Remove from pan and place on absorbent paper long enough that you don't burn your fingers when you pick them up to eat. Enjoy!