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Looking for an easy, summer weeknight dinner? Our sweet potato & zucchini fritters (RECIPE BELOW) are great to make ahead and also get the kids’ tick of approval. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://goo.gl/msa4kR Sweet Potato & Zucchini Fritters Serves 4 Prep 15 mins Cooking 20 mins 350g gold sweet potato, peeled, coarsely grated 200g zucchini, coarsely grated 2 spring onions, thinly sliced 1 cup (120g) grated tasty cheddar 3 Coles Australian Free Range Eggs, lightly whisked ½ cup (60g) buckwheat flour 21/2 tbs olive oil 350g mixed tomatoes, halved or quartered 60g Coles Australian Baby Spinach & Rocket ¼ cup (80g) spinach dip ¾ cup (210g) Greek-style yoghurt Combine the sweet potato, zucchini, spring onion, cheddar and egg in a large bowl. Stir in the flour until well combined. Season. Heat 2 tbs of the oil in a large frying pan over medium heat. Add four ¼-cup (60ml) portions of the sweet potato mixture to the pan. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining sweet potato mixture. Combine the tomato and spinach and rocket in a medium bowl. Drizzle with the remaining oil. Season. Combine dip and yoghurt in a small bowl. Arrange the fritters on a serving platter. Season. Serve with the salad and yoghurt mixture. Make it ahead Cook the fritters up to 2 days ahead. Store in an airtight container in fridge. Reheat in oven at 180°C for 15 mins, or in a preheated sandwich press for 2-3 mins, or until heated through. Want more easy weeknight dinners? Check out our Best-ever salads and light meals playlist • Easy Summer Watermelon Salad | Cook w... , which includes: Sticky mango chicken skewers: • Sticky mango chicken skewers Cauliflower steaks: • Cauliflower steaks Haloumi and spiced lentil veggie salad: • Haloumi and spiced lentil veggie salad Easy salmon with Thai style salad: • Easy salmon with Thai style salad