½ cup extra virgin olive oil
6 rashers rindless bacon
750g sweet potato, peeled, grated
3 tsp dried mixed herbs
1 cup gluten-free breadcrumbs
1 Tbsp brown sugar
1½ cups finely grated cheese (try cheddar)
1 free-range egg, whisked
Sea-salt flakes and freshly ground black pepper, to season
1½ cups brown rice flour
2 ripe tomatoes, cut into 1cm slices
1 red onion, cut into 1cm slices
2 medium zucchini, cut into 1cm slices
½ bunch flat-leaf parsley, chopped
¼ bunch mint, chopped
3 cups salad leaves
¼ cup toasted hazelnuts, chopped
Balsamic dressing, to serve
Preheat oven to 190°C fan-forced (210°C conventional). Heat 2 teaspoons of the oil in a large frying pan on medium and cook bacon for 5 minutes, until browned. Drain on paper towel. Chop into pieces.
Put sweet potato in a glass bowl and cook, uncovered, for 4 minutes in a microwave on HIGH (100%). Add herbs, breadcrumbs, sugar, cheese, bacon and egg, and mix to combine. Season.
With damp hands, form mixture into 8 patties, and roll in rice flour to coat well. Sit on baking paper for 10 minutes.
Toss tomato, onion and zucchini with 1 tablespoon of the oil. Season. Put on an oven tray and bake for 15 minutes, until lightly blackened. Set aside to cool.
Meanwhile, heat remaining oil in a frying pan on medium and cook patties for 12-15 minutes, turning several times. Drain on paper towel; rest for 2 minutes to firm. Toss vegies with herbs, salad and nuts. Serve with fritters and balsamic.