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Pumpkin and Sweet potato Fritters

Nutritional Information

These fritters could be called “vision fritters” as they contain two good sources of beta-carotene, which the body converts into Vitamin A, vital for eye health. Great for school lunch boxes, an afternoon snack, or pair with a salad for a satisfying lunch.

Tip: rice flour can be substituted for spelt flour to make these fritters gluten-free.


  • 1 ½ cups sweet potato, grated
  • ½ cup pumpkin, grated
  • 2 spring onions or ½ large brown onion, finely chopped
  • 1 cup flat-leaf parsley, finely chopped
  • 1 cup spelt flour
  • salt and ground black pepper
  • olive oil or coconut oil for frying


  1. Combine sweet potato, pumpkin, spring onion and parsley.
  2. Add flour, salt and pepper and massage into the sweet potato and pumpkin mix. Squeeze the mixture in your hands to allow a bind to form naturally.
  3. Form small patties between hands. Mixture is quite wet.
  4. Heat enough oil to coat a pan.
  5. Gently fry fritters on medium heat until golden, turning once. Cook for approximately 6 minutes each side.

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