This is my second new recipe for the Lorna Jane Floreat Wellness morning with Floreat Chiropractic. I’m really excited about these because they are so super easy, make a great quick snack, in the lunchbox or can be converted to a main meal. They are in between a ball and a fritter, which is why they are a bomb, also because they are so full of nutrients and flavour that they will explode in your mouth!
2 medium sweet potatoes, peeled and cut into cubes
1 cup grated and squeezed zucchini
1 large brown onion, diced
2 tbsp olive oil
2 tsp crushed garlic
4 sprigs of rosemary, leaves only
Zest and juice of 1 lemon
Salt and pepper to taste
1 cup gluten free flour
Olive oil for frying
- Place cubed sweet potato in a saucepan of cold water and bring to boil. Cook for 10 minutes until soft when poked through with a knife.
- Heat 2 tablespoons of olive oil and sauté onion for 10 minutes on medium/low heat until translucent and golden brown. Add grated and drained zucchini, garlic, lemon zest and rosemary leaves and cook for 3-4 minutes. Drizzle with lemon juice.
- Strain the sweet potato completely and return to a bowl. Mash with a fork or a potato masher, it’s ok if it’s not completely smooth. Add zucchini mix, salt, pepper, egg and gluten free flour and mix well together.
- Heat a thin layer of oil in a frying pan until sizzling hot and turn to medium heat. Wet your hands and roll equal amounts of mixture into small balls, a bit smaller than a golf ball. Gently place in a hot frying pan, leaving a little space in between balls. Fry for 2 minutes on each side, until golden brown crust forms, making sure to turn over gently using a fork and a spatula.
Serves 4-8. Prep time 15 minutes. Cook time 20 minutes. Gluten free. Dairy free. Nut free. Vegetarian.