Most fritters you buy in restaurants or cafes will usually contain flour which is full of gluten and usually deep fried. The process of heating oil to high temperatures for deep frying can corrupt the nutritional qualities of the oil (if it had any in the first place) which can then end up being stored as fat. These sweet potato fritters contain no gluten and are baked instead of deep fried.

Ingredients:
1/2 sweet potato
3 eggs
1 zucchini
2 tbs flaxseed meal
4 rashers of organic bacon
1 handful of spinach torn up
3 heaped tbs of besan flour
Olive oil

Method:
Pre-heat oven to 180dg
Whisk 3 eggs into a large bowl
Grate sweet potato into the bowl and add spinach
Remove rind from bacon, chop into small squares and fry in a pan on low with olive oil
While bacon if frying, grate zucchini into a clean kitchen towel
Wrap the kitchen towel up into a ball and wring out the excess liquid from the zucchini then add to the bowl
Add flaxseed meal and besan flour and mix well
Line a baking tray with baking powder
Spoon out 1-2 tbs portions onto the tray and flatten out
Bake in the oven for 20 minutes
If still soft or liquid in the middle, leave in the oven for a little longer