Zucchini and Sweet Potato Fritters with Sumac Yoghurt

Quick, easy and delicious.

Initially I had planned to go with the first thing that came to mind with this theme – a stir fry (classic!). But when thinking about my go-to easy week night meals of late, I realised that I more often turn to variations of vegetable fritters for something fast and delicious. A great way for using up those veggies on their last legs, welcome additions to veggie fritters include corn, spinach, carrots and crumbled broccoli – whatever’s going.

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The combination of sweet potatoes and sumac is a match made in heaven, and the fresh herbs and yoghurt just round the meal off. If you can’t be bothered with the yoghurt, they are just as yummy with a simple squeeze of fresh lemon juice.

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Zucchini and Sweet Potato Fritters with Sumac Yoghurt
(makes about 15)

3 cups grated zucchini (about 2 large zucchinis)
2 cups grated sweet potato (about 1 medium sweet potato)
2 cloves garlic, minced
cup brown rice flour
2 tsp sumac
2 Tbsp flax meal + 6 Tbsp water
¼ cup fresh parsley, roughly chopped
1 Tbsp fresh mint, minced
¼ cup extra virgin olive oil
1 Tbsp lemon zest
1 Tbsp lemon juice
Salt and pepper, to taste
Oil for frying

Yoghurt:
cup vegan yoghurt (I used homemade cashew based yoghurt)
1 Tbsp lemon juice
½ tsp lemon zest
½ tsp sumac
1 Tbsp fresh parsley, minced
1 Tbsp fresh mint, minced

In a small bowl, mix together flax meal and water, along with the oil and lemon juice and set aside.

Using a clean towel or your hands, squeeze as much liquid from the zucchini and sweet potato as possible. Don’t go crazy, just get as much out as you can. Place in a large bowl. Add flour, sumac, parsley, mint and lemon zest and stir to combine. Taste for seasoning and adjust as desired. Add the flax mix to the large bowl and stir to combine. The mixture should be quite thick and ‘gluggy’.

Heat oil in a frypan over medium heat, and place spoonfuls of mixture into the pan, pressing them flat with the back of a fork. Cook for a couple of minutes, until golden, then flip and cook the other side.

For the yoghurt, simply stir all ingredients together. Voila! Dinner is served!

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