SERVES 6 PREP 10 MINS COOK 15 MINS
Squeeze excess moisture from 500g peeled, grated kumara and 1 grated medium zucchini. Transfer to a large bowl with 3 eggs, 1 small, thinly sliced red onion, 1/ cup each plain 3 flour and grated parmesan and ¼ cup chopped basil leaves. Season and mix well.well Lightly spray a large frying pan with olive oil. Heat on medium. Working in batches, spoon ¼ cups mixture into pan, flattening with a spatula. Cook 3-4 mins each side until golden. Place bocconcini halves onto fritters to make eyes, top with sliced olives. Form mouths with thin slices of tomatoes and teeth with trimmed bocconcini. Serve with sweet chilli sauce.