Sweet Potato and Zucchini Fritters with Mint Yoghurt
My life right now is made up of work, university and being poor. If I’m not at university, I’m usually working. Working for money that instantly goes to textbooks, phone bills, rent, cat food…. you know. Being an ‘adult’ and ‘independent’ is really flipping difficult when your fortnightly pay ends up being a couple of dusty coins and a cobweb about 24 hours after the money actually entered your account.
As a sort of light at the end of the tunnel, turns out I can do my weekly produce shopping at the markets for about a third of the price it costs me in the supermarket. Last Saturday I went to Davies Park Markets in West End, actually prepped with a list of the items I needed to buy (rather than walking in unprepared and spending all my cash on cold pressed iced coffee and garlic langos in the first 15 minutes). The diversity of fruit and vegetables on offer at the markets is fantastic, so much stuff that isn’t available at your everyday grocer. And for a slice of the price. Naturally, I bought enough to stock our entire fridge with food, purchased my langos and my iced coffee and strutted out.
Coming home from uni today, I realised that I had a fridge full of vegetables…and pretty much nothing else. So a vegetarian dinner option it is! I managed to throw together this little dish of fritters and yoghurt and all is well. Now I’m full and happy and in bed ready to watch multiple episodes of Bizarre Foods with Andrew Zimmern.
Sweet Potato and Zucchini Fritters
Serves 2 (or 1, if you’re hungry)
1 medium zucchini
1/2 a medium sweet potato
2 cloves garlic
1 1/2 tbsp milk
1/4 cup plain flour
1/2 tsp cumin
1/2 tsp chilli powder
Salt and Pepper
Olive oil spray
2 tbsp plain greek yoghurt
1 clove garlic
1 tsp lemon zest
Small bunch of mint (to taste)
Grate zucchini in a large bowl and squeeze out as much excess water as you can. Grate sweet potato, slice up onion and finely chop garlic – throw into the bowl. In a separate bowl prepare the flour, egg, milk, chilli, cumin, salt and pepper and stir till it forms smooth mixture. Add to the vegetables and mix. Spray some olive oil into a hot pan and dollop in the mixture (my pan cooked about 2 or 3 fritters at one time). Fry for about 3 minutes each side, or until golden brown and transfer on to a plate. Spray a little more oil when necessary and cook up the rest of the batter!
For the yoghurt: combine greek yoghurt, finely chopped garlic and mint and lemon zest to taste. I added a little more garlic because garlic is a party in my mouth to be honest. Serve on the side of your warm fritters and voila! Vegetarian dinner on the table!