Tasty chicken and sweet potato fritters

A great healthier lunch or dinner option!

Fritters have long been a favourite option for lunch and dinner because of their delicious taste and versatility. These fluffy patties work perfectly on their own, alongside a fresh garden salad or sandwiched between a bun to make a filling burger. If you’re after a healthier option then look no further than this tasty meal as the sweet potato, brown rice and chicken make for a protein-packed, low-fat dish that everyone will go crazy for. And don’t worry if you were searching for a vegetarian version of this dish as it’s easily done by simply removing the chicken or replacing it with chickpeas. Enjoy!


  • 400g gold sweet potato, peeled, coarsely grated
  • 1/2 cup plain flour
  • 3 teaspoons Moroccan seasoning
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/4 cup chopped fresh chives
  • 1 cup cooked brown rice
  • 2 cups shredded cooked chicken
  • Olive oil spray
  • 200g reduced-fat plain Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 80g baby salad leaves
  • 1 large red apple, cored, cut into matchsticks
  • 1/4 cup flaked almonds, toasted
  • 1/4 cup fresh flat-leaf parsley leaves


  1. Preheat oven to 230C. Line 2 large baking trays with baking paper. Add potato, flour, seasoning, egg, buttermilk, chives, rice and chicken to a large bowl. Stir to combine. Season with salt and pepper.
  2. Spoon 1/3 cup of mixture at a time onto trays. Place about 6cm apart to make 12 fritters. Flatten slightly with back of spoon to form 9cm rounds. Spray with oil. Bake for 25 to 30 minutes or until golden and just firm to touch. Let cool for 5 minutes.
  3. Add yoghurt, garlic and juice to a bowl. Stir to combine. Season with salt and pepper. Sprinkle with lemon zest. Serve fritters with yoghurt mixture.

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