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Sweet potato and sweet corn fritters
These sweet potato and sweet corn fritters are the perfect dinner side, lunchbox filler or just afternoon snack!
4.61
from
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
12
fritters
Calories:
119
kcal
Author:
Kylie
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Ingredients
▢
1
sweet potato
cooked until soft
▢
1
leek
finely chopped
▢
1
ear of corn
kernels removed from the cob
▢
olive oil
▢
2
tablespoons
of plain flour
▢
1
egg
Instructions
Mash the sweet potato and set aside to cool
Heat some oil in a medium pan and fry the leek until soft.
Add to the sweet potato.
Add the corn, flour and egg, mix until well combined
Heat oil in a medium frying pan to medium heat.
Working in batches, add tablespoons of the mix to the pan, squashing down a bit.
Cook until golden, then flip and cook the other side.
Drain on paper towel.
Nutritional Information
Serving:
3
fritters
|
Calories:
119
kcal
|
Carbohydrates:
16.2
g
|
Protein:
3.4
g
|
Fat:
5.1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3.8
g
|
Cholesterol:
46.5
mg
|
Sodium:
42.9
mg
|
Fiber:
1.8
g
|
Sugar:
3.4
g
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