ingredients

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• ✓350g Of Raw sweet potato, peeled
• ✓3 Medium Zucchinis, grated
• ✓2 Brown Onions
• ✓1 Garlic Clove – Crushed
• ✓1 Small Carrot
• ✓Handful Of Parsley
• ✓130g feta
• ✓1 tsp salt
• ✓1 tsp. Pepper
• ✓5 Mint Leaves
• ✓3 Eggs
• ✓2/3 Cup Breadcrumbs
• ✓2/3 Cup Of S/R Flour

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Transfer the grated zucchini to a cloth and squeeze out any excess water.

3. 3

   Add sweet potato, onion, carrot, parsley, mint and garlic into a food processor and blend until each ingredient is in small pieces (almost like the zucchini).

4. 4

   Transfer into a large mixing bowl.

5. 5

   Add the squeezed zucchini, feta, salt, pepper, eggs, bread crumbs and SR flour. Mix thoroughly.

6. 6

   Spray a muffin tray with oil to ensure they won't stick.

7. 7

   Spoon mixture into the muffin trays up to the top (they will rise slightly, but when taken out of the oven they'll puff back down so don't stress!)

8. 8

   Place into the oven for 30 minutes, or until lightly golden.

9. 9

   Take out and serve hot, or leave in the fridge for 3-4 days. Alternatively, these can be frozen individually and taken out when needed for snacks!