Yield: 8 Fritters

Ingredients for Fritters:

• 1 medium-large sweet potato or 2 small

• 1 medium zucchini

• 2 tbsp whole wheat flour

• 1 pinch baking powder

• 1/2 tsp garlic powder

• 1/4 cup shredded cheese

• 1 egg

• 1 tsp smoked paprika

• 1/2 tsp salt

Equipment:

• 1 baking tray

• Grater

• Peeler

• Measuring cups

• Measuring spoons

• Cutting board

• Knife

• Large bowl

• Medium bowl

• Fork

• large spoon or ice cream scoop

• Clean tea/dish towel

Ingredients for Sauce:

• 1 avocado

• 1/3 cup yogurt

• Juice of 1 lime

• 2 tbsp chopped dill

• 1/2 tsp salt

Nutritonals

Calories: 55kcal

Carbohydrates:7g

Fibre:1g

Protein:3g

Fat:2g

Directions:

1. Preheat oven to 400F

2. Peel and grate a sweet potato, you want about 1 1/2 cups of grated potato.

3. Grate your zucchini and place it into a clean tea towel. Over the sink or a bowl squeeze the zucchini to release as much water as you can.

4. In a large bowl place the grated potato, zucchini, flour, baking powder, shredded cheese, egg, and seasoning.

5. Mix everything together until well combined.

6. With a large spoon or ice cream scoop divide the mixture into 8 mounds on a greased baking sheet.

7. Bake for 25 minutes until they are lightly brown and crisp on the edges.

8. Take them out, flip them over, and baking for a final 5 minutes.

9. While baking assemble the sauce. In a medium bowl, mash avocado and mix in the yogurt, lime juice and salt. Chop up 2 tbsps of dill and add it into the sauce mixture.

10. Place sauce into the fridge until fritters are cooked and then serve as a topping for the fritters.