Lea Hogg

These pulpetti or fritters are oven baked and are based on a Maltese traditional recipe.

And you will need :

2 large sweet potatoes
Weigh the potatoes and add same weight cooked cauliflower
2 eggs
50g grated Maltese gbejna cheese or use a semi hard cheese such as feta
150g stone ground oats
1 large tin corned beef
2 tablespoons chopped fresh parsley
1 tablespoon fresh marjoram

a pinch of dried marjoram and dried parsley
Sea salt and freshly ground pepper if preferred

Cover a baking tray with baking paper and prepare  it with a non-stick cooking spray.

Cook the sweet potatoes with skin on in the microwave.  Allow to cool then peel and grate them.

Mix together the grated sweet potato, cooked cauliflower florets, grated gbejna cheese, parsley, herbs and corned beef.
Mix gently together but do not mash as it results in a better consistency.  Just break down with a fork.  Mix in 50g of the oats and if you have time cover the mixture with cling film and allow to rest for an hour in the fridge.
Form patties and cover with stoneground oats oats by spreading the oats on a sheet of baking paper and rolling the patties over the oats.
Place on a baking tray.
Preheat oven to 180 C. Bake in the oven for 30 minutes.

To make them child friendly, omit the gbejna cheese and form into small balls.   The process is the same and reduce baking time to 15 minutes.