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Wonky Vegetable Breakfast Fritters

To be honest, these are great as a light supper or you can store them in the fridge and grab as a quick snack on the go – perfect for lunchboxes, too. By buying imperfect vegetables you’ll be reducing food waste and your grocery bill. Serve with bacon or smoked salmon, a drizzle of pesto if you like – you can get these cheaper if close to their use by dates as well. Fresh turmeric (and fresh ginger) can be stored in the freezer and used as needed.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 16 fritters


  • 500 g sweet potato (1 medium)
  • 250 g zucchini (1 large)
  • 4 eggs
  • pinch salt
  • pinch freshly ground black pepper
  • 1 teaspoon fresh zested turmeric
  • 1/2 cup flour or teff flour for gf version
  • extra virgin olive oil for frying

To serve:

  • 1 small avocado
  • 100 g smoked salmon or bacon cooked to your liking
  • large handful salad greens, rocket or baby spinach
  • 1/4 cup basil pesto optional


  • Peel sweet potato and cut along with the zucchini into large chunks. Place sweet potato in a food processor and process on medium for 20 seconds, add zucchini and continue processing until the vegetables are finely diced. Add eggs, salt, pepper, turmeric and process to combine. Add flour and pulse a couple of times or until the flour is incorporated into the mixture.
  • Heat a large frying pan over medium high heat. Drizzle the pan with enough olive oil to coat. Cook 3-4 fritters at a time; dollop in about ¼ cup of the mixture per fritter into the hot pan, spreading and flattening gently (I love using a spring-loaded ice cream scoop for this). Reduce heat to medium and cook for 2 minutes, cover and cook for a further 2 minutes. Flip then cook, covered for 3-4 minutes. Remove from the pan and repeat the process with the remaining batter.
  • Serve 3-4 fritters per person with a side of avocado, salmon or cooked bacon, salad greens and basil pesto, if using.
  • Store any remaining cooled fritters in an air-tight container in the fridge for up to 3 days or freeze and add to scrambles or serve as filling for sandwiches!


Disclaimer: This post was brought to you in collaboration with RaboDirect.
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