Pumpkin and sweet potato fritters

Health services Workplaces & Tertiary education Sport & recreation

Allergen – Contains egg. Dairy, gluten free. Vegetarian.

Download Recipe

Skip to recipe

Sweet potato and pumpkin fritters stacked on a plate

g Best choice V Vegetarian GF Gluten free DF Dairy free Breakfast Main meal

Ingredients

Pumpkin - 350 grams (Grated)

Sweet potato - 300 grams (Grated)

Eggs - 3 (Beaten )

Pumpkin - 700 grams (Grated)

Sweet potato - 600 grams (Grated)

Eggs - 6 (Beaten )

Pumpkin - 3.0 kg (Grated)

Sweet potato - 3.0 kg (Grated)

Eggs - 25 eggs (Beaten )

Method

Pre heat the oven to 180oc
Combine the pumpkin, sweet potato and the eggs in a bowl, mix together well.
On a lightly greased tray form even fritters to your desired size. Smaller ones can be used as a carrier for finger food.
Bake in the oven for 10-12 minutes or until set.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

Nutrition Australia and Victoria State Government logos