Sweet Potato Fritters with Mozzarella and Olives

My kids needed a change for breakfast and I wanted to try something that could be packed into their snack box for school, it had to be tasty and I know that if it resembles pizza even just a little it would be a hit especially with my 3 year old. I made these sweet potato fritters this morning with fresh mozzarella and olives (you can skip the cheese if dairy free) and they were quickly devoured by the kids and my husband! The sweet potato can be steamed the day before and all the other ingredients can be measured out and prepped to save you time in the morning.

Sweet Potato Fritters with Mozzarella and Olives

SWEET POTATO FRITTERS WITH MOZZARELLA AND OLIVES

You will need:

• 1 small sweet potato skin on approx 200gm (7 oz) (I can only find the white sweet potatoes with purple skin over here, but any will work fine especially the orange sweet potato would be really delicious!)
• 2 eggs
• 1/4 cup chopped mozarella
• 1/4 cup black sliced olives (check the label for preservative free)
• 1 tbsp tapioca starch (buy on iherb or amazon)
• 1 tsbp tomato paste  (buy on amazon)
• 2 tsp apple cider vinegar (I use Bragg’s, buy on amazon)
• 1/2 tsp salt (buy on iherb or amazon)
• 1/4 tsp garlic powder (buy from iherb or amazon)
• 1/4 tsp onion powder (buy from iherb or amazon)
• 1/8 tsp turmeric (buy on iherb or amazon)
• 1/8 tsp black pepper  (buy from iherb or amazon)
• olive oil for frying (or your preferred oil)

Sweet Potato Fritters with Mozzarella and Olives

Method

• Steam the sweet potato for 20 mins or under soft when pierced all the way through (you can do this the day before and store in the fridge)
• Peel and roughly chop the sweet potato into a food processor, blender or magic bullet or mash with a fork for a chunkier fritter
• Add the eggs and all the ingredients except mozarella and olives
• Spoon the mixture into a medium mixing bowl and add the mozarella and olives, combine well
• Add about 2 tbsp of olive oil to the frypan and place over medium heat, allow to heat up for a couple of minutes so the mixture will sizzle slightly when added
• Spoon 1 tablespoon of the mixture in the frypan and flatten slightly (I fit 5 in mine, so I cook them in 2 batches)
• Allow to cook for 3-4 minutes without burning them, check by lifting the batter up for a golden brown colour
• Flip and flatten the fritter further, cook for another 3 minutes or until golden brown
• Serve or allow to cool to serve at room temperature later

Sweet Potato Fritters with Mozzarella and Olives

Hope you enjoy these 🙂

May xx