Sweet Potato & Ricotta Fritters
Peel and grate 1 sweet potato and 1 potato.
Combine in a bowl with 2 free range eggs, 185g (3/4 cup) ricotta cheese and 1/2 cup of plain flour. Heat a non stick frying pan over medium heat and add 1 tbsp of butter or vegetable oil. Working in batches, add heaped tablespoonfuls of the mixture to the pan and press down to flatten slightly. Cool, turning once, for 5 minutes. Repeat with the remaining mixture, adding more butter or oil as needed; you'll get about 12 fritters in all. Season and serve with avocado mash, natural yoghurt, relish and a wedge of lemon.