Sweet Potato and Zucchini Fritters

Sweet Potato and Zucchini fritters are so easy to make and the perfect lunchbox treat.


  • 2 medium Sweet Potato, steamed and mashed
  • 1 cup Rice Flour
  • 1 cup Quinoa Flour
  • 1/4 cup water
  • 1 Zucchini, shredded
  • 1 Onion, finely diced
  • 4 Tbsp Nutritional Yeast
  • 3 Tbsp Soy Sauce or Tamari
  • 1 Tbsp Ground Flaxseed
  • 1 Tbsp Curry Powder
  • 2 tsp Liquid Smoke
  • 2 tsp Paprika
  • 2 tsp Fresh Coriander, chopped
  • 1 tsp Chilli Powder (optional)
  • Salt and Pepper, to taste

Creamy Coconut Tzatziki:

  • 1 medium Cucumber
  • 3/4 cup Plain Coconut Yogurt
  • 2 Tbsp chopped Fresh Mint
  • 1 Tbsp chopped Fresh Dill
  • 1/2 tsp Minced Garlic
  • 1 Tbsp Lemon Juice
  • Salt and Pepper, to taste


  1. Prepare Tzatziki by first grating your cucumber. Using a cheesecloth or tea towel, squeeze excess moisture out of grated cucumber.
  2. Transfer to a bowl and combine with remainder of ingredients. Mix well, season and leave in the fridge whilst you make your fritters.
  3. To make fritters, first combine Ground Flaxseed with 3 tablespoons of water. Mix and set aside. Preheat oven to 200C/400F.
  4.  In a bowl, combine all ingredients for fritters and then finally add Flaxseed mixture.
  5. Make sure you mix it well and then drop 1/3 cups of batter onto a lined baking sheet. Flatten slightly and bake for 35 minutes, flipping halfway.
  6. Remove from oven and serve with Coconut Tzatziki.

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Guest Blogger Joanne – Planted Jo

Hey, I'm Joanne. I'm a student dietitian from Sydney, Australia. Having previously studied food science and human nutrition, I am always interested in the culture, social aspects, development and nutritional science of food. See all recipes by Joanne

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