This easy and tasty recipe is the perfect transition when you want to swap the toast for a less processed and more nutrient dense breakfast option. These fritters are perfect when served underneath poached eggs, as part of a primal big brekky or topped with smashed avo, cracked pepper and fresh lemon. 

  • 1 medium sweet potato (400g/14oz)
  • 1 egg
  • 1 tsp salt
  • Ground black pepper, to taste
  • 1 tsp Moroccan seasoning (check for hidden sugars)
  • 2 tbsp coconut oil
  1. Peel the sweet potato and grate using a food processor or cheese grater.
  2. In a large bowl, crack the egg and whisk. Add the sweet potato, salt, pepper and Moroccan seasoning to the egg and mix well.
  3. Heat the coconut oil over high heat and add the batter to fit as many fritters as possible in your pan (. cup or 3 tbsp at a time).
  4. Fry for 2. minutes on each side. The edges should start to brown and the fritter will hold together when you flip it.
  5. When done, remove from the pan and serve warm. Fritters are a great replacement for toast, pancakes or on their own.

Tip: Once cooked, the fritters freeze well in an airtight container or bag. Pop them in the toaster to defrost on the spot!