Sweet Potato and Chickpea Fritters

Sweet Potato and Chickpea Fritters

Recipe by Marnie Nitschke, Accredited Practicing Dietitian at Fork That Nutrition & Cockatoo Grove Ambassador.

Garlicky, lightly spiced, crunchy and full of all the good stuff, these fritters are so good for a quick brunch with eggs, and make great lunch box snacks.  You can also put them in burger or wrap or just eat them with your fingers with the dippy sauce.  

If gut health was a dish, this would be it - Yum!

Serves: 18 medium (5cm) fritters. 

ingredients for sweet potato and chickpea fritters



2-3 medium sweet potato (500g)
1 tin chickpeas, rinsed and drained
4 spring onions, finely sliced
1 tbsp minced garlic (or 1 tsp garlic powder)
½ cup wholemeal flour
2 large eggs, lightly beaten
100g crumbled feta
50g (1/2 cup) finely grated parmesan
1 tsp cumin
¼ tsp paprika
¾ cup finely chopped fresh parsley
½ cup finely chopped coriander
¼ cup Extra Virgin Olive Oil for frying
½ tsp salt and 6 grinds of cracked pepper 

Minted Yoghurt Dipping Sauce

(simply combine all ingredients)
1 cup full fat plain Greek yoghurt
A few squeezes of lime juice
A handful of mint leaves, finely shredded
½ tsp Extra Virgin Olive Oil
1/2 garlic clove,  minced
A pinch of salt

Sweet potato and chick pea fritters

  1. Peel and grate the sweet potato then add to a large bowl.
  2. Roughly mash the rinsed and drained chickpeas and add to the bowl.
  3. Add spring onions, garlic, flour, eggs, cheeses, herbs and spices, and use a fork to fold the mixture until well combined (it will seem clumsy at first, but you’ll soon have a thick, moist mixture).
  4. Take small handfuls and use your hands to form into 5cm diameter patties.
  5. Add ½ the olive oil to a large, shallow non-stick pan (these are shallow fried, so don’t skimp on the oil) and heat to medium / medium high.
  6. Add ½ the patties to the pan and cook for about 3 minutes each side until golden brown, squishing them down a bit and swirling / shaking the pan intermittently to coat the parcels with oil and ensure they end up nice and crispy.
  7. Once cooked, remove and drain on absorbent paper. Repeat with the second batch.
  8. Serve with minted yoghurt, or aioli or relish – whatever takes your fancy!
  9. Uneaten fritters will keep for 3-4 days in the fridge, and can be added cold to lunch boxes, or reheated in the oven for veggie burgers/wraps, mezze platters or served with eggs at brunch. Yum!

Here's a bit about Marnie ...