Sweet Potato and Feta Fritters – Gluten Free


These are lovely versatile fritters that I like to serve with sliced avocado and a poached egg for breakfast, lunch or dinner!

If I have the oven on for a roast or something similar I pop a couple of sweet potatoes and beetroot in to bake at the same time in their skins. A 650-700g sweet potato will give you around 350-450g cooked potato once the skin is removed.


375g cooked sweet potato

130g chickpea/besan flour

200g feta

1/8 teaspoon ground cayenne

a bunch of dill

2 eggs, beaten

90mls full cream milk


Mash the potato lightly with a fork.

Add the chickpea flour, dill, eggs and milk and mix to form a thick batter.

Add the feta, cayenne and freshly ground pepper and combine.

Allow to sit for 30 minutes.

Heat a thin layer of vegetable oil in a frying pan over medium heat.

Once hot, spoon the fritter batter into the pan, using the back of the spoon to spread it out a little.

As the base cooks it will become golden, flip the fritter and repeat.

Allow to drain on a piece of kitchen towel roll.

8 thoughts on “Sweet Potato and Feta Fritters – Gluten Free”

  1. These look great – I’m going to try them from my ‘cooking up the pantry’ clean out before we leave India for Vietnam … And a month of crunchy vegetables and French bread, coffee and cheese … Sooo excited!

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