Sweet Potato and Pea Fritters

Donna Hay magazine is such a pleasure to read, I finally gave in and took out a subscription. The photographs, layout and design and, of course, the recipes all please the eye and palate. I don't know about you, but many pages of my cooking magazines have bent over corners inside. I stash Donna Hay issues in a big wicker basket and every once in a while, when I am searching for something I recalled seeing in one of them, I take them all out and go through the magazines flipping open the pages with bent corners. 
And that's how I re-discovered this recipe. What a lovely little fritter....perfect for a light supper. DH suggest a minted pea salad to go with it, but a dollop of sour cream on top would be good too. Or both.

Sweet Potato and Pea Fritters

From Donna Hay Magazine, Issue 65

Ingredients:

2 cups self rising flour

3 eggs

1 1/2 cups buttermilk

sea salt and freshly ground black pepper

2 cups thawed frozen peas

2 cups grated sweet potatoes

1/2 cup chopped mint

1/2 cup chopped basil

olive oil for frying

Method:

Mix flour, eggs, buttermilk, salt and pepper. Add the peas, sweet potatoes, mint and basil.

Heat the olive oil and fry the fritters using 1/4 cup batter for each one. Fry 2-3 minutes each side or until cooked through. (I treated them like pancakes: when I saw the bubbles come up in the center of the fritter, I flipped it.) 

Serve with a pea and mint salad.