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
Prep time
Cook time
Total time
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
- 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.
- While the sweet potato is cooking you can prepare the bacon and leek.
- In a fry pan over a medium heat place 1 teaspoon of the olive oil along with the crushed garlic.
- Add the bacon and the leek to the pan and saute all the ingredients for 5 minutes, stirring often. Set aside once cooked.
- 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.
- Sprinkle the remaining coconut flour on plate so that you can coat the fritters in the flour.
- Form the fritters with a large spoon and pat into the coconut flour on each side.
- Heat a large pan over a medium heat with some oil in the pan. Brown each side of the fritters.
- Serve with salad, bacon, poached eggs or the lot!
- MAKES 8 FRITTERS
Can’t wait to try these fritters. I loved your sweet potato brownie recipe ♥
Thanks Ana! I hope that you love them. x