Bacon & Leek Sweet Potato Fritters

You had me at fritter! Who here doesn’t love a good fritter? These ones can be made for any meal of the day, I love them for breakfast or lunch on the weekend. They are lovely topped with a runny egg and side of bacon or served with a side salad, either way you are going to love them!

I really love bacon and leek as a combination and it works really well in these sweet potato fritters. These fritters keep well in the fridge for a few days and can be reheated, so if you have left over’s or make a larger batch you can have more the next day!

Sweet Potato, Bacon & Leek Fritters

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: Caralee - Real Food Pledge

Ingredients

• 3 medium sweet potato
• 2 cups leek, sliced
• 6 rashers bacon, diced
• 1 clove garlic, crushed
• 1 sprig fresh parsley, chopped
• 4 tablespoon coconut flour
• ½ teaspoon dried mixed herbs
• Salt & pepper to taste
• 3 tablespoons olive oil, for cooking

Instructions

1. Place the peeled and chopped sweet potato in a medium sized saucepan on the stove top. Cover with water and boil until the sweet potato are tender.
2. While the sweet potato is cooking you can prepare the bacon and leek.
3. In a fry pan over a medium heat place 1 teaspoon of the olive oil along with the crushed garlic.
4. Add the bacon and the leek to the pan and saute all the ingredients for 5 minutes, stirring often. Set aside once cooked.
5. Once the sweet potato tender, drain all the water off. Mash the sweet potato, add the bacon, leek, herbs, 2 tablespoons of coconut flour and salt and pepper to taste.
6. Sprinkle the remaining coconut flour on plate so that you can coat the fritters in the flour.
7. Form the fritters with a large spoon and pat into the coconut flour on each side.
8. Heat a large pan over a medium heat with some oil in the pan. Brown each side of the fritters.
9. Serve with salad, bacon, poached eggs or the lot!
10. MAKES 8 FRITTERS

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