2 large Sweet Potatoes
1 Courgette
2tbsp GF flour (I used Quinoa Flour)
1 clove of Garlic
Handful of fresh Coriander
1tsp Chilli Flakes
2tsp Ground cumin
Juice of a lime
1tsp Tomato Puree
Salt and Pepper
Olive oil
1 finely chopped Onion (optional to add to the fritter mix)
Chop and steam or boil your sweet potatoes.
Grate the courgette and squeeze it in your hands to remove the excess moisture.
Crush the garlic clove and add it to a large mixing bowl.
Once the sweet potato is cooked, mash it into the bowl with the garlic and mix in the grated courgette.
Add the herbs, spices and lime juice and then squeeze in 1tsp of tomato puree. Mix.
Season with salt and pepper.
Finally add the quinoa flour (or flour of choice) and stir all of the mixture thoroughly.
Make 10-12 patties with your mixture. Place them on a baking tray greased with olive oil. Drizzle extra olive oil on top and pop them in the oven for 40 minutes on 180c, flipping after 20.
Serve with eggs and avocado or as an addition to a lunchtime salad. Enjoy!