Sweet Potato, Courgette and Feta Fritters

Name: Sweet Potato, Courgette and Feta Fritters
Yield: Serves 4
Cuisine: Greek
Ingredients: juice from a ¼ lime; salt and freshly ground black pepper; 1 avocado, halved and peeled; 1 tsp salt; 180 g Greek yoghurt; 100 g kale; a pinch of Aleppo chilli flakes; 300 g courgette, coarsely grated; 3 spring onions, finely chopped; 300 g sweet potatoes, grated; 20 g flat-leaf parsley, finely chopped; 20 g fresh mint, finely chopped; 30 g feta; 150 g gluten-free self-raising flour; 4 eggs; a pinch of ground cumin; table salt; 2 tsp olive oil; a pinch of chilli flakes; a generous pinch of ground fennel; 1½ tsp turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

Inspired by traditional Greek courgette fritters, this dish took us three months of trial and error to refine. Since then, it has held the top spot in the restaurants and nothing else has come close. The challenge here is to create the perfect stack and top it with a beautifully poached egg that just begs to be popped.

Ingredients

For the Fritters:

300 g courgette, coarsely grated
300 g sweet potatoes, grated
3

Europe
Greece
United Kingdom
Gluten-free
London
Brunch
Breakfast
Vegetarian

Method

Sprinkle the grated courgettes with about half a teaspoon of table salt and then place in a bowl. Put to one side for 30 minutes.

In the meantime, grate the sweet potatoes and put in a large bowl with the spring onions, parsley and mint. Crumble in the feta, then add the flour, eggs and ground cumin.

Using your hands, squeeze as much moisture from the courgettes as possible – th