Moroccan Sweet Potato & Broccoli Fritters with Fried Eggs

Paleo

A 548-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 medium sweet potatoes (approx. 400g total), peeled and grated
• 1 cup broccoli florets (approx. 100g), finely chopped
• 1/2 small red onion, finely diced
• 2 large eggs, beaten (for fritters)
• 4 large eggs (for frying)
• 2 tbsp coconut flour
• 1 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional, for a kick)
• Pinch of saffron threads (optional, for color and flavor)
• 2 tbsp olive oil (for frying fritters)
• 1 tbsp avocado oil (for frying eggs)
• Salt and black pepper to taste
• Fresh parsley or mint for garnish

Instructions

1. Prep: Grate the sweet potatoes and finely chop the broccoli and red onion. In a large bowl, combine the grated sweet potato, chopped broccoli, diced red onion, beaten eggs (for fritters), coconut flour, cilantro, cumin, coriander, cayenne pepper (if using), and saffron (if using). Season with salt and pepper and mix well.
2. Form the mixture into 8 small patties (4 per serving).
3. Heat 2 tablespoons of olive oil in a large non-stick pan over medium heat. Fry the fritters for 4-5 minutes per side, until golden brown and cooked through. You may need to do this in batches. Keep warm.
4. While fritters are cooking, heat 1 tablespoon of avocado oil in a separate non-stick pan over medium heat. Carefully crack in the 4 eggs.
5. Fry the eggs to your desired doneness (sunny side up, over easy, etc.). Season with salt and pepper.
6. To serve, place 4 fritters on each plate and top with 2 fried eggs. Garnish with fresh parsley or mint.
7. Top tip: For extra flavor, toast the cumin and coriander seeds lightly before grinding them, or use pre-ground spices for convenience.