Sweet Potato and Bacon Fritters

Sweet Potato and Bacon Fritters

This recipe has Sunday breakfast written all across it.  Streaky bacon, sweet crispy sweet potato, avocado, sour cream what’s not to love?

My favourite D’Orsogna Rindless Streaky Bacon (you can find this in the fridge section of Woolworths) is making its appearance in these too good to be true fritters.  The flavour that is packed into one of these is beyond amazing, you won’t be able to eat only one – trust me I may of eaten four for breakfast.

Make the batter the night before and simply fry off the bacon and onion in the morning and add to the mix if you want to speed things up.


6 Rashers of D’Orsogna Rindless Streaky Bacon or Maple Bacon, diced
1 Onion, diced
1 Medium Sweet Potato, peeled and grated = 3 grated cups
200gm Canned Chickpeas, drained and rinsed
2 Eggs, Large
1/4 Cup Plain Flour
1 Tsp Smoked Paprika
Salt and pepper, to taste

Olive oil, for cooking

To serve: avocado, sour cream and extra paprika

Sweet Potato and Bacon Fritters


  1. Place a large frypan over a medium high heat. Add the bacon and onion and cook stirring regularly until the flavour of the bacon is released and the onion softens.  While the bacon is cooking make the batter.Sweet Potato and Bacon Fritters
  2. In a large bowl add the sweet potato, chickpeas, eggs, flour, paprika and salt and pepper.
  3. Add the cooked bacon and onion and mix well until all combined.Sweet Potato and Bacon Fritters Sweet Potato and Bacon Fritters
  4. Add a very thin layer of olive oil to the frypan that you cooked the bacon and onion in.  Place over a medium high heat.  Take handfuls (yes I used my hands as it was the easiest for getting a good size and then patting into shape) of the mix and place into the frypan.  Carefully push out into a circle shaped that is about 1cm thick.  Cook for about 2 minutes or until golden then flip and cook on the other side for the same amount of time or until golden.Sweet Potato and Bacon Fritters Sweet Potato and Bacon Fritters
  5. Remove from the frypan and place on a plate lined with a paper towel.  Repeat until all the batter is cooked.

Best enjoyed straight from the frypan with avocado, sour cream and a sprinkling of paprika on top.

Makes about 8

Sweet Potato and Bacon Fritters Sweet Potato and Bacon Fritters Sweet Potato and Bacon Fritters

This is a sponsored post for D’Orsogna. Find more recipes like this one visit the D’Orsogna Website and D’Orsogna Facebook Page.


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3 Responses to Sweet Potato and Bacon Fritters

  1. Louise March 27, 2018 at 7:38 am #

    Can we leave out the chick peas if so will it still work?

    • Amanda May 14, 2018 at 9:17 am #

      Yes you can and yes they will still work.

  2. Janet December 3, 2018 at 5:46 am #

    I run a small cooking/recipe group on Facebook – I’m going to share your post with them for National Fritters Day. Thank you for sharing your recipes.. your work is very beautiful and easy to follow. Janet (the Cautious Foodie)

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