Breakfast, Lunch or Dinner?
These Sweet Potato and Leek Fritters are so good the worst thing about them is deciding how many times a day you are having them. They work so well as an energy bursting breakfast, a lip smacking lunch or a deliciously filling dinner.
It’s not always about size you know!
Bigger doesn’t always mean better. When sizing these fritters I found making small little bite size ones awesome to. They are great as you can throw them in a salad or as a side dish to go with other vegetables. Making larger fritters are great as a meal in themself as you can top them with so many things, below is a list of some my favourites to top them with-
- Smashed Avocado
- Poached Eggs
- fried eggs
- Wilted Spinach and Feta
- Cottage Cheese and Chive
- Quorn or Turkey Mince Chilli
- Fajita Spiced Vegetables or Chicken
- Garlic Kale and Roasted Cherry Tomatoes
When and Why
Sweet Potato is such a great source of Carbohydrate, which despite what you read in fad diets, we really need as it is our main source of energy. The great thing with Sweet Potatoes is, as it is a slow releasing Carbohydrate, you won’t get that sudden spike in blood sugars. Which will soon crash leaving you feeling rubbish and in need of another boost. They will give you a more gradual, controlled release of energy that will see that energy last longer than other quick releasing carb. This makes it an ideal breakfast whether you are working out or not, as it will set you up for the morning ahead.
If you have trained during the day or even at night, having this afterwards is a great post workout meal replacing them much needed glycogen stores that would have been used during your workouts. These fritters can be done ahead of time and just warmed up when needed to save your much needed time.
The good stuff
Below is the recipe and method for these awesome Sweet potato and Leek fritters. This recipe can easily be adapted depending on if you are intolerant to gluten or dairy so check out the ingredients carefully to decide what variation you would like to make.
- 600g Sweet Potato (peeled and grated)
- 1x Leek
- 1 x bunch Spring Onion
- 2 x tablespoons Coconut or Self Raising flour
- 2 x Eggs (or a little Almond Milk/other alternative milk just to combine with flour if Vegan)
- 1 x handful Parmesan or Vegan alternative
- coconut oil for frying in
- Avocado, Coriander and eggs for topping or other preferred topping
- Preheat oven to 175°c . Peel and Grate you Sweet Potato and throw into a mixing bowl.
- Slice up your Leek and Spring Onion as fine as you can and add to your Sweet Potato.
- Add the cheese and eggs and mix around until all combined.
- Add your preferred flour and mix until it make s a fairly sticky mix that holds its shape and doesn’t crumble apart. If you need to add a little more flour if your mix is too wet or add an extra egg/milk if your mix is too dry then go ahead.
- Add some Salt and Pepper.
- Add a dessert spoon of Coconut oil to a frying pan and wait until hot. Make a ball from the mix in your hand a press down until you have made it slightly flatter. Add to the pan and cook for a couple of minutes until browned on either side, place in a roasting tray.
- Place tray of fritters in oven and cook for another 8-10 minutes.
- Top with some smashed Avocado and a couple of Poached eggs, sprinkle with chopped Coriander or alternative topping and enjoy.