• 2 large kumara cooked and diced
• 4 cups of baby spinach
• 150 g feta chopped
• Salt and pepper to season
• 3 tbsp sweet chilli sauce
• 9 (yes nine) eggs
• 3 cups of self raising flour
• ½ cup cream

Mix the ingredients together until sticky, put a heaped tablespoons of the mixture on the hotplate or greased frying pan and cook until golden brown on both sides.
Makes 18 mini fritters.  Stack fritters three high and place a toothpick through the middle, garnish with a cherry tomato and basil.