Packed with flavour, tuck into these lip-smackingly tasty carrot and sweet potato fritters using lots of left-over ingredients you tend to have in the fridge.

Vegan Potato Fritter

Serves 2
Prep time: 5 mins
Cook time: 15 minutes


2 HECK! Vegan Breakfast sausages

¼ of a white onion, diced

1 Sweet potato, grated

1 Carrot, grated

½ tbsp of corn flour

1 tsp of olive oil

Salt, to taste

1 tsp of dried red chili flakes (optional)

50g Spinach to serve

Chutney or sauce to serve


  • Put a drop of oil in a frying pan and place on a medium to high heat. Add your sausages to the pan. Cook off for 10-15 minutes, remembering to turn occasionally so they are golden.
  • Grate the potatoes and carrots. Dice your onions. Place in a mixing bowl. Add the flour, olive oil, chili flakes and seasoning. Give the contents of the bowl a thorough stir.
  • Put a medium sized frying pan on the hob over a high heat. Using a spatula, scrape half the potato mixture into the pan and flatten with the back of your spatula. The mix should be about 0.5cm thick. Cook for 6-8 minutes before flipping the fritter and cooking the other side for the same length of time. This should result in a gold brown colour.
  • Remove both the fritter and the sausages from the pans and plate up. Serve with a handful of spinach and your choice of chutney or sauce.

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