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Sweet Potato and Bacon Fritters

Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

 6 rashers of D'Orsogna Streaky Bacon, diced
 1 Sweet potato, peeled and grated
 1 Onion, diced
 200 g Canned chickpeas, drained and rinsed
 2 Eggs
 ¼ cup Plain flour
 1 tsp Smoked paprika
 Salt and Pepper to taste
 Olive Oil for cooking

Place a large frypan over a medium high heat. Add the diced Streaky Bacon and onion and cook stirring regularly until the flavour of the bacon is released and the onion softens. While the bacon is cooking make the batter.


In a large bowl add the sweet potato, chickpeas, eggs, flour, paprika and salt and pepper.


Add the cooked bacon and onion and mix well until all combined.


Add a very thin layer of olive oil to the frypan that you cooked the bacon and onion in. Place over a medium high heat. Take handfuls (yes I used my hands as it was the easiest for getting a good size and then patting into shape) of the mix and place into the frypan. Carefully push out into a circle shaped that is about 1cm thick. Cook for about 2 minutes or until golden then flip and cook on the other side for the same amount of time or until golden.


Remove from the frypan and place on a plate lined with a paper towel. Repeat until all the batter is cooked.

Nutrition Facts

Servings 8