Vegan sweet potato fritters
2 medium sweet potatoes, peeled and grated
100 g vegan feta cheese, crumbled
Handful of spring onion, finely chopped
1-2 tsp smoked paprika
1 tsp garlic-infused oil
1/4 tsp dried chilli flakes, optional
3 tbsp ground flaxseed + 9 tbsp water (flax eggs)
80 g gluten-free plain flour
Preheat the oven to 425.
Prepare your flax eggs by mixing the ground flaxseed with water in a small bowl. Set aside for 10 minutes to thicken.
Peel your sweet potatoes and grate them. You can also use a food processor attachment that helps with the grating if you have one!
Squeeze out as much liquid as you can from the grated sweet potato and place into a large bowl.
Add the crumbled vegan feta, spring onion greens, paprika, garlic oil and chilli flakes. Mix together.
Add the flax eggs and the gluten-free flour to the mixture and mix well to combine everything.
️Use your hands to form round patties and place them on a baking tray (it can be a little messy!) lined with non-stick baking paper and sprayed lightly with vegetable oil. You can then spray the patties lightly on top too if you wish.
️Bake in the oven for 25-30 minutes until they have a crisp outer and are cooked through. I like to flip mine over half way through as well so that both sides can have lots of colour.