sweet potato and pea fritters

  • 2 cups (300g) self-raising (self-rising) flour
  • 3 eggs 
  • 1½ cups (375ml) buttermilk
  • sea salt and cracked black pepper 
  • 2 cups (240g) thawed frozen peas 
  • 2 cups (260g) grated sweet potato (kumara) 
  • ⅓ cup chopped mint leaves 
  • ½ cup chopped basil leaves
  1. Place the flour, eggs and buttermilk in a bowl and stir to combine. Add the peas, sweet potato, mint and basil and mix to combine. Heat a non-stick frying pan over medium heat and brush with olive oil. 
  2. Cook ¼ cup of the mixture, in batches, for 2–3 minutes each side or until golden and cooked through, brushing the pan with oil between batches. 
  3. Serve with a crushed pea and mint salad. Serves 4.
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