2 large sweet potatoes, peeled and spiralized (or grated)
5 large kale leaves, shredded
½ cup parmesan cheese, grated
½ bunch parsley, finely chopped
1-2 teaspoons dried chilli flakes (to taste)
2 eggs
⅔ cup of milk
Extra virgin olive oil for frying
Mix all ingredients together except olive oil. The mix will not be like a batter.
Heat a large frying pan on medium heat, add olive oil. Once oil has warmed, add large spoonfuls of the fritter mix to the pan. Flatten with a spatula but keep the mix together – not too spread out or they will break up. Cook for approximately 4 minutes or until the edges of the fritters start to look golden brown. Gently turn the fritters over, flatten a little again and cook for a further 4 minutes. Remove fritters from pan onto a paper towel or brown paper to drain. Continue in batches until all fritters are cooked.
Makes approximately 15 fritters.
