Potato & Herb Fritters

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Potato & Herb Fritters

Simple ingredients: when combined, these fritters are bursting with flavour and they can be served au naturel or with the sour cream topping. For the non-veggie people, a few shards of smoked salmon will work well. Make sure you do not use a fine grater as this will make the potatoes too mushy. Neither use a very coarse grater as it will be too chunky. Use the medium-sized grater for the best results.

Serves 4 – 6

  • 600g grated sweet potatoes
  • 185g grated peeled sweet potatoes
  • 45ml finely snipped chives
  • 15ml finely chopped oregano
  • 30ml finely chopped flat-leafed parsley
  • 2 large eggs, lightly beaten
  • 30g cake flour (60ml)
  • Salt and pepper to taste
  • 45ml olive oil
  • 250g sour cream
  • Dill sprigs to garnish
  1. Combine in a bowl the potato and sweet potato with the chives, oregano, parsley, eggs and sifted flour. Add salt and pepper to taste.
  2. Stir with a wooden spoon until all the ingredients are just combined.
  3. Heat the oil in a heavy-based frying pan; spoon heaped tablespoons of the mixture into the pan. Flatten a little with a spatula whilst cooking.
  4. Cook over a medium – high heat for 4 minutes each side, or until golden.
  5. Serve warm, topped with sour cream and dill sprigs.


Before using, keep grated sweet potato in acidulated water with 15ml vinegar added, to prevent discolouration. Drain well and dry on a clean tea towel before using.

Can be made ahead and reheated in a low oven for 20 minutes or on 100% power in the microwave for 3 – 4 minutes.


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.