Grietjes Vegetable Sweets Recipe

Peel and grate the sweet potato and carrot using a box grater or food processor. Grate the zucchini and immediately place it in a fine mesh sieve or clean kitchen towel; press or squeeze to remove as much liquid as possible. Transfer all grated vegetables to a large mixing bowl.

Add the finely chopped red bell pepper, sliced green onion, and chopped parsley to the bowl with the grated vegetables. Stir to combine.

In a separate medium bowl, whisk the eggs until combined. Add the all-purpose flour, panko breadcrumbs, garlic powder, smoked paprika, ground cumin, salt, and black pepper. Whisk until evenly incorporated.

Pour the egg-flour mixture into the bowl with the vegetables. Add the grated cheddar cheese. Using a sturdy spoon or your hands, mix thoroughly until the vegetables are evenly coated and the mixture holds together. If mixture feels too wet and doesn’t hold shape, add up to 2 tablespoons more flour or 2 tablespoons more panko, one tablespoon at a time. If too dry, add one beaten egg.

Line a tray or plate with parchment or wax paper. Using a 1/3-cup measuring scoop (or two spoons), portion the vegetable mixture and form into patties about 2-inches thick and 3 inches across. Press gently so edges hold. This should make about 10–12 medium patties depending on size.

If you prefer a crispier exterior, lightly coat each patty on both sides with a thin layer of panko breadcrumbs and press gently so they adhere.

Pan-Frying (recommended)

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter (optional) and let oil shimmer and butter melt. Place patties in a single layer without crowding, cook in batches if needed. Fry for 4–5 minutes per side, pressing gently once with a spatula so the surface makes good contact, until deep golden brown and cooked through. Reduce heat slightly if they brown too quickly before heating through. Transfer cooked patties to a paper towel-lined plate to drain; keep warm in a low oven (100–110°C / 210–230°F) while cooking remaining batches, adding remaining tablespoon oil between batches if skillet gets dry.

Baking (lighter option)

Preheat oven to 200°C (400°F). Line a baking sheet with parchment and lightly brush or spray with oil. Place patties on the sheet and bake 18–22 minutes, flipping once halfway through, until golden and crisp. For extra color, broil 1–2 minutes at the end watching closely.

While patties cook, stir together the plain yogurt or sour cream with 1 teaspoon honey and a pinch of salt (adjust honey to taste) to make a lightly sweet tangy dip. Alternatively, serve yogurt plain or with chopped herbs.

Arrange the warm Grietjes vegetable sweets on a serving platter with lemon wedges and the dipping sauce. Serve immediately so outsides are crisp and insides are tender.

Leftovers: cool completely and refrigerate in an airtight container for up to 3 days. Re-crisp in a 180°C (350°F) oven for 8–10 minutes before serving.