Root Vegetable Fritters


  • 150g sweet potato, peeled
  • 200g carrots, peeled
  • 200g beetroots, peeled
  • 4 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp finely chopped mint
  • Grated zest of lemon
  • 2 eggs, beaten
  • Salt and freshly ground black better
  • 200g feta cheese, crumbled
  • Greek yogurt, to serve


  • Coarsley grate the sweet potato, carrots and beetroot. Place the grated vegetables in a clean J cloth and squeeze out as much liquid as possible. Place the grated vegetables in a mixing bowl.
  • Stir in the onions, garlic, mint, lemon zest, eggs, salt and pepper and mix well. Gently fold in the crumbled feta.
  • Heat the pan over a medium heat. Place large spoonfuls of the mixture in the pan to form fritters about 8.5 cm in diameter. Cook for about 5 minutes or until a light brown crust has formed on the underside. Gently turn the fritters over and cook for a further 4-5 minutes until a crust has formed. Keep warm while cooking the remaining mixture.
  • Serve with Greek yogurt.