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Spiced Sweet Potato and Chick Pea Fritters with Soft Boiled Eggs

Spiced Sweet Potato and Chick Pea Fritters with Soft Boiled Eggs

Kayla Sciacca Spiced Sweet Potato and Chick Pea Fritters 9



  • 1 x 400 g can of chickpeas, drained and rinsed thoroughly
  • 500 g sweet potato, peeled and grated
  • ¼ cup chives, finely chopped
  • 100 g feta, crumbled
  • 1 heaped tbsp tikka masala spice blend
  • 2 eggs
  • 1/3 cup (50 g) wholemeal plain flour
  • ½ tsp baking powder
  • Pepper, to season
  • Olive oil, to fry in



  • 6 eggs
  • Garden Salad for each person



  1. Place the chickpeas into a large bowl and mash slightly using a fork. Add the grated sweet potato, chives, feta, tikka masala spice blend, 2 eggs, flour, baking powder and pepper and mix thoroughly to combine.
  2. Heat a fry pan to medium heat. Cover the base of the fry pan with a thin layer of olive oil. Gently place tablespoons of the mixture into pan and cook for 4 minutes or until golden and the fritter is holding together.
  3. Gently flip each fritter and cook for another 3 minutes or until golden and cooked through.
  4. Place the fritters on a plate lined with kitchen paper and continue frying until no batter remains. Set aside.



  1. Prepare an ice bath. Set aside.
  2. Bring a large pot of water to the boil then reduce heat to simmer. Carefully add 6 eggs to the pot of simmering water and cook for 7 minutes.
  3. Carefully remove eggs and place into ice bath until cool enough to handle. Peel eggs and slice in half.



  1. Arrange fritters on a plate lined with garden salad, top with soft boiled eggs and a good pinch of pepper.


  • This recipe is freezer friendly.

Recipe by Kayla Sciacca

Nutritional Information

  • Serving size 392g
  • Energy 1570kJ 375kcal
  • Protein 20g
  • Total fat 15.8g
  • Saturated fat 5g
  • Carbs (total) 32.7g
  • Carbs (sugar) 10.5g
  • Sodium 622mg
  • Fibre 10g
  • Vitamin D 5.5µg

All nutrition values are per serve.

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