Home > Asparagus, sweet potato and feta fritters

Asparagus, sweet potato and feta fritters

Name: Asparagus, sweet potato and feta fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
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

Easy
June 2011

Easy
June 2011

Test kitchen approved

Serves 4
Takes 20 minutes to make, plus chilling

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.

Vegetarian recipes

Nutrition: Per fritter (based on 10)

Calories: 145kcals
Fat: 9.5g (3.5g saturated)
Protein: 5.5g
Carbohydrates: 10.1g (2.2g sugar)
Fibre: 1.6g
Salt: 0.8g

Nutrition: per serving

Calories: 145kcals
Fat: 9.5g (3.5g saturated)
Protein: 5.5g
Carbohydrates: 10.1g (2.2g sugar)
Fibre: 1.6g
Salt: 0.8g

Save recipe

Save

Save recipe Print

Rate

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.