Denise says:

  • Leeks are traditionally served over Rosh Hashonah as they are one of the symbolic foods. This is a common dish in Greece, Turkey and Bulgaria, my version has a healthy twist.
  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Serves: 6 people


  • 350g sweet potato, peeled and grated
  • 250g leek, finely chopped
  • 200g coconut flour
  • 200g SR Flour
  • 2 teaspoons salt
  • 2 tablespoons dried/ fresh thyme
  • ~
  • 3 eggs, whisked
  • 1 lime zest and juice
  • Pinch pepper
  • Rapeseed Oil for frying


  1. Preheat oven to 180°C/ 350 F/ Gas mark 4.
  2. Into a mixing bowl place grated sweet potato, chopped leek, coconut flour, self-raising flour, salt, lime zest, pepper and combine.
  3. Add in whisked eggs and mix well.
  4. Heat the rapeseed oil until hot.
  5. Spoon about 1 1/2 tablespoons mixture in to the frying pan and spread to about 2 cm thick.
  6. Allow the underside to turn golden brown (about 2-3 minutes) before flipping (carefully) and cooking the other side.
  7. Once both sides are nicely browned, place the fritters on a baking rack to drain any excess oil and then pop in the oven for 5 - 10 minutes at 200C/ 400F/ Gas mark 6 to ensure they are cooked through.
  8. Once cooked squeeze a generous amount of lime juice on to them and serve straight away or allow to cool and serve later.