This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Dr Libby’s latest book, Fix Iron First, is available to preorder now and ships late May.

Dr Libby’s latest book, Fix Iron First, is available to preorder now and ships late May.

Cart 0

No more products available for purchase

Products
Pair with
Is this a gift?
Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Your Cart is Empty

About
Shop
Courses
Clinic
Bio Blends
Speaking
Blog
Contact

Can we store cookies?

Broadcast uses cookies to improve your browsing experience.
Pumpkin and Sweet Potato Fritters

By Dr Libby Weaver

Pumpkin and Sweet Potato Fritters

These fritters could be called “vision fritters” as they contain two good sources of beta-carotene, which the body converts into Vitamin A, vital for eye health. Great for school lunch boxes, an afternoon snack, or pair with a salad for a satisfying lunch.

Tip: rice flour can be substituted for spelt flour to make these fritters gluten-free.

This recipe is from Dr Libby's cookbook Real Food Chef. 

Pumpkin and Sweet Potato Fritters

Vegetarian Vegan

Serves: 4

Ingredients

Method

  1. Combine sweet potato, pumpkin, spring onion and parsley.
  2. Add flour, salt and pepper and massage into the sweet potato and pumpkin mix. Squeeze the mixture in your hands to allow a bind to form naturally.
  3. Form small patties between hands. Mixture is quite wet.
  4. Heat enough oil to coat a pan.
  5. Gently fry fritters on medium heat until golden, turning once. Cook for approximately 6 minutes each side.