Donna Hay magazine is such a pleasure to read, I finally gave in and took out a subscription. The photographs, layout and design and, of course, the recipes all please the eye and palate. I don't know about you, but many pages of my cooking magazines have bent over corners inside. I stash Donna Hay issues in a big wicker basket and every once in a while, when I am searching for something I recalled seeing in one of them, I take them all out and go through the magazines flipping open the pages with bent corners.
And that's how I re-discovered this recipe. What a lovely little fritter....perfect for a light supper. DH suggest a minted pea salad to go with it, but a dollop of sour cream on top would be good too. Or both.
Sweet Potato and Pea Fritters
From Donna Hay Magazine, Issue 65
2 cups self rising flour
1 1/2 cups buttermilk
sea salt and freshly ground black pepper
2 cups thawed frozen peas
2 cups grated sweet potatoes
1/2 cup chopped mint
1/2 cup chopped basil
olive oil for frying
Mix flour, eggs, buttermilk, salt and pepper. Add the peas, sweet potatoes, mint and basil.
Heat the olive oil and fry the fritters using 1/4 cup batter for each one. Fry 2-3 minutes each side or until cooked through. (I treated them like pancakes: when I saw the bubbles come up in the center of the fritter, I flipped it.)
Serve with a pea and mint salad.