vegie patties

serves 6 (makes about 12)

400 g (14 oz) all-purpose potatoes, coarsely grated

1 large zucchini (courgette), coarsely grated

1 large onion, coarsely grated

400 g (14 oz) orange sweet potato, peeled and coarsely grated

1 carrot, coarsely grated

1 garlic clove, crushed

2 teaspoons finely grated fresh ginger

1 cup flat-leaf (Italian) parsley, finely chopped

½ teaspoon ground coriander

½ teaspoon dried rosemary

½ teaspoon dried oregano

½ teaspoon sea salt

3 free-range eggs, lightly beaten

120 g (4¼ oz/¾ cup) spelt flour

olive oil, for cooking

Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with baking paper.

Put the potato, zucchini and onion in a colander and use your hands to squeeze out as much moisture as possible. Put these into a large bowl and add the sweet potato, carrot, garlic, ginger, parsley, coriander, rosemary, oregano, salt, egg and 80 g (2¾ oz/½ cup) of the flour and stir until well combined. Cover and set aside for 15 minutes.

Take one-quarter of a cup of the mixture at a time and push the mixture into a patty shape. Roll in the remaining flour to coat both sides. Repeat with the remaining mixture to make about 12 in total.

Heat a little olive oil in a large frying pan over medium–high heat. Cook the patties, in batches, for 3–4 minutes on each side, or until golden brown. Transfer to the prepared tray and bake for about 20 minutes, or until cooked through. Serve the fritters with your favourite salad and dressing.

Note: This mixture may be a little wet and therefore a little difficult to shape, however the moisture will add to the lightness of these patties.