Carrot & Sweet Potato Fritters


These are an awesome snack, allergy friendly, full of veggies and you bake them all at once, woohoo! no standing over stove top. I make them with eggs, but they can easily be made with chia/flaxseed egg and because you bake them they actually stay together.


Sweet potatoes and carrots are packed with Beta-Carotene, which is the precursor to Vitamin A, our body makes this conversion in the liver. Vitamin A helps modulate the immune system, so helps balance, plus supports the reduction of IgE, an immunoglobulin that is increased in those with food allergies. So including sweet potatoes regularly is helpful when dealing with food allergies. Plus these fritters are packed with fibre, which is so important, when supporting gut health.


If you can have dairy, I think these would be delicious with Tzatziki, but if not try my avocado dip.



Recipe

1x medium sweet potato

3x medium carrots

3x spring onion, sliced

1/2 cup of fresh herbs, finely chopped

2x cloves of garlic, chopped

1/2 tsp chilli powder

1x tsp cumin powder

1/2 tsp salt, plus a little extra

4x tbsp gluten free flour, I use tapioca

3x eggs or chia/flaxseed 'eggs'


Grate sweet potato and carrots, then place all in a sieve, suspended on a bowl, then sprinkle a little salt over mixture and gently mix. Leave it to sit for a minimum 10 mins, this is the key to making these work, the salt will help draw out the moisture, which is necessary, otherwise they will be too wet and break apart.


Pre-heat oven to 200C. After 10 mins or more, squeeze the mixture with your hands, do this several times, squeezing the liquid out (see video below). Pop the mixture into a bowl with spring onions, herbs, garlic and spices, mix through with fork, add GF flour and mix. Then add eggs/chia eggs and mix through until well incorporated.


Line a couple of baking trays with greased baking paper. Place dollops of mixture ( heaped dessert spoon size) on baking tray about 2cm apart, press down lightly, then drizzle with olive oil over the top, cook for 15-20 mins or until crispy around edges.


Avocado Dip

2x soft avocados

2x tbsp of mayonnaise or plain plant based yoghurt

1x tbsp lemon are an awesome snack, allergy friendly, full of veggies and you bake them all at once, woohoo! no standing over stove top. I make them with eggs, but they can easily be made with chia/flaxseed egg and because you bake thmem they actually stay together.


Mash avocados with fork (great job for the kids) then add remaining ingredients and mix thoroughly, or you can pop all into blender and whizz up. Serve with fritters




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When my son was first diagnosed with food allergies (11 months) I avoided oats as he was allergic to wheat and gluten and my understanding at the time this included oats. In fact when he was around 7