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n Per serve: 1391kJ; total fat 20.4g (sat. fat 3.7g); protein 9.2g; carbs 26.3g; sodium 117.2mg; GI estimate medium
1 Put sweet potato and onion in a colander. Using your hands, squeeze as much liquid as possible from mixture, then put in a mixing bowl. Add parmesan, oil and flour, and season with salt and pepper. Stir until well combined.
2 Preheat oven to 160ºC. Heat a non-stick frying pan over a medium heat. Drop ¼ cupfuls of sweet potato mixture into pan and cook, 3-4 at a time, for 4 minutes on each side or until golden and crisp. Transfer to an oven tray and put in the oven to keep warm. Cook remaining fritters and transfer to oven. Wash pan and return to heat.3 Add almonds to pan and cook for 6 minutes or until golden. Transfer to a bowl. Heat oil in pan, add ginger and cook for 2 minutes or until soft. Add snow pea and stir until well combined. Cook for 2-3 minutes or until snow pea is just tender. Divide sweet potato fritters between 4 serving plates. Top with snow pea salad, sprinkle over almonds and serve immediately.