Sweet Potato & Chorizo Fritters

Having got the kids to eat (and love) sweet potato in fish cakes, I’ve managed to made it a double with these sweet potato and chorizo fritters. Not only do they contain a good portion of veg (including the infamous sweet potato), they are also quick, cheap and easy, so an ideal mid-week family meal. Any leftovers are great cold as a lunch, snack or dinner-on-run so nothing goes to waste! Feel free to omit the chorizo for a fab vegetarian dish, and/or melt some cheese on top as an extra twist!

Ingredients:

4 heaped desert spoons of self raising flour
3 x eggs
Milk (any) -a splash to loosen the mixture,if needed
1 medium (approx 20cm) courgette, grated
1 small/medium sweet potato, grated
2 spring onion, chopped finely
1/2 chorizo ring (ready cooked one), chopped into rounds and then quartered
Twist of salt and pepper

Method:

Fry the chorizo quickly, on a high heat until crispy, drain on kitchen paper

Mix the flour and eggs together to form a pancake batter the consistency of double cream, if the mix is too thick, add a splash of milk. If it becomes too lose, add a teaspoon of flour
Place the courgette, sweet potato and spring onion into a clean muslin (or tea towel) and squeeze out all the juice