Sweet Potato & Pea Fritters with a yoghurt dip

Sweet Potato & Pea Fritters with a yoghurt dip


We're heading into Spring and Summer now, so it is time to mix up the recipes and look for some lighter options for lunches. We've made vegetable fritters before and love including them in lunch boxes, but these Sweet Potato and Pea Fritters are oven baked to make them healthier and easier to prepare. They're colourful and nutritious and make a great lunch or snack dinner on the go. 


Makes approx 8 Fritters


1 medium sweet potato

50g frozen peas

2 eggs

2 tbsp plain flour (you can use gluten free)


optional-chilli flakes, sliced spring onions, chopped chilli, feta

For the yoghurt dressing

2 tspn natural yoghurt

a handful of chopped coriander

juice of halve a lemon


To make them:

  • Pre heat the oven to 180C and line a baking tray with parchment paper
  • Peel and grate the sweet potato
  • Over a sieve, squeeze any excess liquid from the sweet potato
  • Place in a bowl
  • In a separate bowl, mix the eggs, flour and seasonings (& any other ingredients)
  • Add the egg mixture to the sweet potato and peas and mix well
  • Using your hands, make small little patties of the mixture and place on the baking tray - you should have about 8 fritters
  • Place in the oven for 30 minutes until golden brown and cooked through
  • Whilst they are cooking mix together the ingredients for the yoghurt dip
  • Once cooked serve warm with the yoghurt dip

They can also be eaten cold and freeze well so they can be popped into lunch boxes ready for lunch time-perfect for picnics.

Hope you enjoy them!

Thank you for reading, 

Caroline & The Clean Little Tummies xxxx

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