Sweet Potato & Chickpea Fritters

Breakfast? Sorted! I have to say this is the greatest way to start the day. These fritters are perfect served alongside some soft poached eggs. I like to make the mix the night before so its ready to cook the next morning. I picked up some handy silicone egg poaching pods which makes poaching super easy.


Cooks in Minutes


  • 300g Sweet Potato (peeled & grated)
  • 280g chickpeas (drained)
  • 1 tbsp. Olive oil
  • 1 clove of Garlic Crushed
  • 1 Egg
  • 50g Whole Almonds or Ground Almonds
  • 1 tsp. herbamare (or salt and pepper with mixed herb)


  1. Preheat oven to 200°C
  2. An oven proof frying pan.
  3. Place the chickpeas, olive oil, garlic, egg, almonds and herbs in a food processor and blend until smooth.
  4. Add in half the grated sweet potato and blend once more until almost smooth.
  5. Stir in the remaining grated sweet potato.
  6. Prepare a the frying pan over medium to high heat and place on a little coconut oil.
  7. Spoon 2 tbsp. of mixture onto the pan and press down 1 inch thick.
  8. Cook for 3-4 minutes until it begins to crisp around the edges.
  9. Carefully Flip to the other side and cook for a further 2-3 minutes.
  10. Place the pan in the oven for a further 5 minutes.
  11. Remove and serve under a bed of ripe avocado, cherry tomatoes, poached egg and sprouts.