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Asparagus, sweet potato and feta fritters
- Published: 31 May 11
- Updated: 18 Mar 24
This vegetarian fritter recipe, made with asparagus and sweet potato, is packed full of flavour. They’re are perfect popped into a picnic basket or served as a starter.
![Asparagus, sweet potato and feta fritters](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/488549-1-eng-GB__asparagus-sweet-potato-herb-and-feta-fritters-768x1025.jpg)
Ingredients
- 250g asparagus bunch, woody ends snapped off, stems thinly sliced, tips left whole
- 250g sweet potato, grated
- Small handful each of fresh oregano, parsley and mint roughly chopped, plus extra to serve
- 1 large free-range egg, beaten
- 200g feta, crumbled
- 3 tbsp plain flour
- Vegetable oil for frying
Method
- Blanch the asparagus tips in boiling salted water for 30 seconds, drain, then refresh under cold water. Put the grated sweet potato in a clean tea towel and squeeze out as much moisture as you can.
- Mix the sweet potato with the sliced asparagus and tips, herbs, egg, feta and flour. Season well, then chill for 15 minutes.
- Heat the vegetable oil to a depth of 1cm in a non-stick frying pan over a medium heat. Put large spoonfuls of the asparagus mixture into the hot oil, flattening a little with the back of a spoon. Fry in batches for 2 minutes on each side until golden. Remove with a slotted spoon and set aside on kitchen paper. Repeat with the remaining mixture. Serve warm with herbs scattered on top.
- Recipe from June 2011 Issue
Nutrition
- Calories
- 145kcals
- Fat
- 9.5g (3.5g saturated)
- Protein
- 5.5g
- Carbohydrates
- 10.1g (2.2g sugar)
- Fibre
- 1.6g
- Salt
- 0.8g
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