Mediterranean Sweet Potato Patties
Looking for a brunch dish that's going to impress everyone? These sweet potato and haloumi fritters are absolutely show-stopping! Crispy on the outside, tender on the inside, and paired with the most gorgeous tangy parsley yoghurt - they're everything you want in a weekend meal.
I love creating dishes that feel special but are actually quite simple to make. These fritters work beautifully for brunch, lunch, or even a light dinner. The haloumi adds a lovely saltiness that balances the natural sweetness of the potato perfectly.
A bit of education about the ingredients in this dish:
Sweet Potato - Packed with beta-carotene, fibre, and vitamin C. The orange colour tells you it's loaded with antioxidants for immune support and glowing skin!
Haloumi - A good source of protein and calcium. The high melting point makes it perfect for these fritters, creating that gorgeous golden crust.
Greek Yoghurt - Rich in probiotics for gut health, plus protein and calcium. The tangy flavour cuts through the richness beautifully.
Fresh Parsley - Often underestimated! This herb is loaded with vitamins A, C, and K, plus it aids digestion and freshens breath naturally.
Cumin - This warming spice aids digestion and has anti-inflammatory properties. It adds that beautiful earthy depth.
Apple Cider Vinegar - Contains beneficial probiotics and helps with digestion. The acidity brightens up the radishes beautifully!
Extra Virgin Olive Oil - Heart-healthy fats for cooking and flavour. Choose cold-pressed for maximum benefits.
You can make this gluten-free - Simply swap plain flour for a gluten-free flour blend or chickpea flour!
CLEAN INGREDIENTS (Choose organic when possible)
For the Fritters:
– 500g sweet potato, coarsely grated
– 2 spring onions, thinly sliced
– 200g haloumi, coarsely grated
– 1 free-range egg
– 80g plain flour (or gluten-free flour)
– 1/2 teaspoon ground cumin
– 250ml extra virgin olive oil (for cooking)
– Sea salt and freshly ground black pepper
For the Parsley Lemon Yoghurt:
– 280g thick Greek-style yoghurt
– 2 tablespoons finely chopped flat-leaf parsley
– Juice of 1 lemon
– 1 garlic clove, crushed
For the Pickled Radish:
– 1 bunch mixed heirloom radishes, thinly sliced
– 2 tablespoons apple cider vinegar
– Pinch of sea salt
Beautiful Toppings:
– Dukkah (or toasted seeds/nuts)
– Micro herbs or fresh herbs
– Extra lemon wedges
METHOD
Making the Fritters:
Create the fritter mixture - In a large bowl, combine grated sweet potato, spring onions, haloumi, egg, and flour. Add cumin, season generously with salt and pepper, and stir until well combined.
Heat your pan - Heat 60ml olive oil in a large frying pan over medium-high heat. You'll cook these in 4 batches, using fresh oil each time for the crispiest results.
Cook to golden perfection - Add heaped tablespoons of mixture to the pan, flattening slightly. The melted haloumi will help bind the fritters together - magic! Cook for 3 minutes each side until gloriously golden and crisp.
Drain and keep warm - Transfer cooked fritters to a plate lined with paper towel to drain excess oil. Keep warm in a low oven (around 100°C) while you cook the remaining batches.
Preparing the Gorgeous Accompaniments:
Make the yoghurt sauce - In a bowl, combine Greek yoghurt, chopped parsley, lemon juice, and crushed garlic. This can be made ahead and refrigerated!
Quick pickle the radishes - Toss thinly sliced radishes with apple cider vinegar and a pinch of salt. Let them sit while you finish cooking - the acidity brightens them beautifully.
Plate up beautifully - Arrange warm fritters on a gorgeous serving platter. Scatter with dukkah, micro herbs, and pickled radishes. Serve the parsley lemon yoghurt on the side or dolloped on top.
PRO TIPS
Squeeze excess moisture from grated sweet potato for crispier fritters
Don't overcrowd the pan - give fritters space to get crispy
Use fresh oil for each batch for the best golden colour
Make the yoghurt sauce ahead - flavours develop beautifully
Fritters are best served warm and fresh
Leftovers can be reheated in the oven (not microwave!) for crispy texture
VARIATIONS
Add greens: Mix in chopped spinach or kale
Spice it up: Add chilli flakes or za'atar
Vegan version: Replace egg with flax egg and use plant-based cheese
Herb swap: Try coriander or dill instead of parsley
Different yoghurt: Use coconut yoghurt for dairy-free
Extra crunch: Add toasted pine nuts or almonds
SERVING SUGGESTIONS
Perfect brunch with poached eggs on top
Beautiful light lunch with a fresh green salad
Amazing as part of a mezze spread
Great for entertaining - can partially prep ahead
Serve with hummus or baba ganoush for extra Middle Eastern vibes
NUTRITIONAL INFORMATION (per serving, serves 4)
Energy: 485 kcal
Protein: 18 g
Carbs: 32 g
Fat: 32 g
Fibre: 5 g
