Sweet potato and corn fritters

The only way to survive maternity leave with a stroppy toddler and a newborn, is to get out of the house as often as possible and preferably meet up with other parents who have the same approach to keeping their sanity in tact (here's to you, Ladies of Brunswick!). The past couple of weeks have finally brought some much longed for summer weather and with it the opportunity for picnics in the park. These little fritters are easy to make and even easier to eat while out and about. They can be prepared in advance and keep well in the fridge for a few days. Kasper loves them with lots of butter and perhaps a slice of cheddar cheese. I prefer them with a smear of honey and a cup of tea, after the kids have gone to bed.

Ingredients
2 cups / 500ml cooked sweet potato, mashed and drained
1 cup / 250ml cooked quinoa
kernels from 1 raw ear of corn
3 eggs, separated
1/2 cup / 125ml flour (I use gluten-free or spelt flour, but regular flour is fine too)
pinch of salt

1 tsp / 5ml baking powder

Method
1.  Mix together the sweet potato, quinoa, corn kernels and egg yolks.
2. Sift in the flour, salt and baking powder and gently fold it into the sweet potato mixture.
3. Beat the egg whites until soft peaks form and fold into the fritter mix.
4. Fry tablespoonfuls in a little butter or coconut oil and flip when golden (after a minute or so).

Ideas
- try replacing the sweet potato with mashed butternut squash or use half of each
- add ground toasted coriander and cumin seeds, and chopped fresh coriander to the batter for a more adult version
- omit the sweet corn, and instead add ground cinnamon and a cup of mashed banana