Baked Sweet Potato, Vegetable and Halloumi Fritters

I’ve been in love with sweet potato for a little while now. Grilled sweet potato wedges – mmh! Sweet potato hash with poached eggs – mmh! Shepherd’s pie with sweet potato & parsnip mash – mmh! With the need for a big plate of vegetables packaged in a way the kids will scoff them down, these baked sweet potato, vegetable and halloumi fritters were invented – mmh!

A love affair with

The halloumi is the perfect cheese to add to these fritters – it’s not melty so doesn’t add a ‘glue’ to keep everything together but it adds a saltiness to compliment the vegetables and a creaminess that the kids love.

Baked Sweet Potato, Vegetables and Halloumi Fritters

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 100g unsalted butter, melted
  • 1 large egg
  • 3 spring onions, finely chopped
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)
  • about 2 cups coarsely grated zucchini (3 small local marrow zucchini)
  • 150g halloumi, grated
  • 1 carrot, grated
  • 2 fronds of kale, de-veined and finely shredded
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika

Method:

Preheat oven to 190oC and line two baking trays with parchment paper and spray or smear with coconut oil.

Melt the butter in a large mixing bowl, add the egg and beat with a fork to combine. Add the spices and pepper, and whisk in the flour. Add all the other ingredients and toss to combine. The mixture may be loose and a little soggy. Using a 1/2 cup measure, form fritters on the baking trays. Smoosh them together and pat them down until they are 1 inch high round patties.

Bake the fritters for 10 minutes at 190oC and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.

Lower oven temperature to 180oC and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate – you may need two spatulas to scoop-and-flip without breaking them) and bake for about 15-20 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.

Enjoy with a fresh salad, or as we did – with a massaged kale salad.

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From our sweet potato kitchen to yours. xx

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