Pumpkin and sweet potato fritters

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Allergen – Contains egg. Dairy, gluten free. Vegetarian.

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g V Vegetarian GF Gluten free DF Dairy free Breakfast Main meal

Ingredients

Pumpkin - 350 grams (Grated)

Sweet potato - 300 grams (Grated)

Eggs - 3 (Beaten )

Pumpkin - 700 grams (Grated)

Sweet potato - 600 grams (Grated)

Eggs - 6 (Beaten )

Pumpkin - 3.0 kg (Grated)

Sweet potato - 3.0 kg (Grated)

Eggs - 25 eggs (Beaten )

Method

Pre heat the oven to 180oc
Combine the pumpkin, sweet potato and the eggs in a bowl, mix together well.
On a lightly greased tray form even fritters to your desired size. Smaller ones can be used as a carrier for finger food.
Bake in the oven for 10-12 minutes or until set.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.