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
Ingredients:
Method:
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.
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