This is one of those recipes you can easily customise to what you have in the fridge. I find that zucchini and sweet potato are a great combination, but you could also add carrot or corn as well.

These will keep really well in the fridge so it’s a great recipe for meal prep. The yogurt sauce can be used as a salad dressing too, it’s definitely worth making more!

Makes: 6-8 fritters | Time: 45 minutes

Ingredients (fritters):

2 medium zucchini
1 medium sweet potato
2 leeks 
1 Tbsp olive oil
1/4 chopped parsley
Salt & pepper 
50g Feta 
2.5 tbsp plain flour
2 eggs

Ingredients (yogurt sauce):

1 tbsp Greek yogurt 
Juice of 1/4 lemon Lemon juice
2 tsp olive oil 

Method:

• Preheat oven to 215c (420f)

• Grate the sweet potato and zucchini and squeezing out as much of the liquid as possible (the drier the better!)

• Chop the whites of the leeks and sauté until soft

• Add all prepared and remaining ingredients to a large mixing bowl and combine thoroughly (If your mixture is too wet to form, simply add more flour)

• Form a palm-sized ball and flatten it onto a lined baking tray

• Bake fritters for roughly 15 minutes on each side (or until brown) turning halfway

• Serve with yogurt sauce 

These last well in the fridge for up to 4 days so they make for great meal prep!