Vegetarian Small Potato or Sweet Potato Fritters
Not much time but a little parched. You can whip up these little fritters for yourself or the family for a super fast snack. Make up a garden salad as an accompaniment and hey presto a quick lunch or summer snack for yourself or the family.
2 free range or organic eggs
2 tablespoons of vegetarian Edam cheese or any other cheddar grated
2 tablespoons plain flour
Himalayan crystal sea salt
2 medium potatoes peeled and grated (these need to be grated)
2 tablespoons of rice/cows/almond/or soya milk
1 teaspoon of baking powder
Organic or other butter for frying or olive oil or olive oil cooking spray and non-stick frypan
Take out a mixing bowl from the cupboard. Beat the eggs one by one, then add the milk, potatoes, grated cheese. Mix the flour and baking powder together and add to the mixture. Add the pepper and salt to taste. Melt the butter or heat up the olive oil in the frypan on medium heat. Using a dessertspoon place spoonfuls of the mixture in the frypan and cook on each side the fritters are ready when they are slightly browned on each side. Makes approximately 20. Serve on their own or with a garden salad. Condiments to use are tomato sauce, sweet chilli sauce or creamy ranch dressing.