Why not whip up some delicious sweet potato and zucchini fritters for the week? You can make them ahead of time and store any leftovers in the fridge — great for a last-minute snack or a lazy dinner! And the best part is, they’re loaded with good-for-you veggies, but still taste amazing. For an extra health kick, serve up alongside a green leafy salad, and dig in!

Ingredients

• 350g gold sweet potato, peeled, coarsely grated
• 200g zucchini, coarsely grated
• 2 spring onions, thinly sliced
• 1 cup grated tasty cheddar
• 3 eggs
• 1/2 cup buckwheat flour

Method

1. Combine sweet potato, zucchini, spring onion, cheddar and eggs in a large bowl.
2. Stir in the flour until well combined. Season.
3. Heat 2 tbsp olive oil in a large frying pan over medium heat.
4. Add four 1/4-cup portions of the sweet potato mixture to the pan. Cook for three mins on each side or until golden brown and cooked through.
5. Transfer to a plate and cover with foil to keep warm. Repeat, in two more batches, with the remaining sweet potato mixture.