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  • Sarah Rainey

Sweet potato fritters

My husband and I get a veg box through the post (from this lovely London company, Oddbox, which distributes wonky produce which hasn't made the cut in supermarkets), and this week we found a couple of large sweet potatoes inside.

Despite being Northern Irish, I'm not mad keen on potatoes (I know, I know...), but I do like sweet ones (sweet anythings, really). So I thought it was a good opportunity for a three-ingredient bake.

I came up with these tasty fritters. They're so easy to make, and combine sweet potatoes with eggs and feta (the best cheese of all) - so they work for breakfast, dinner or any meal in between. The only tricky bit is grating the potato, during which I nearly lost several fingers. With that in mind, here's how to make them...

Makes 8 fritters


1 large sweet potato (approx 300g)

100g feta

3 medium eggs


Heat a little oil in a large frying pan over a medium heat (preferably one with a pan cover so it doesn't spurt everywhere).

Peel and finely grate the sweet potato. Use the finest side of your grater, so you get really thin shreds. But WATCH YOUR FINGERS. I don't want to be responsible for that.

Transfer the grated potato to a sieve and set it over the sink, using a spoon to squeeze out any excess liquid. Leave it to drain for a couple of minutes.

In a separate bowl, whisk the eggs and crumble in the feta. Stir in the drained grated potato.

Divide the mixture into eight reasonable-sized balls. Flatten each between your palms and arrange them in the pan.

Crank the heat up a notch or two and let the fritters sizzle away for around 5-6 minutes on each side. Flip and then cook on the other side.

You want them to be nice and crisp and golden. Eat them hot for breakfast, with poached eggs and spinach, or for dinner with some marinaded chicken and salad.

Here's my breakfast from this morning (because it doesn't exist if I haven't photographed it) (and excuse the burnt toast)...

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