Finely grate potatoes, carrot, zucchini and sweet potato.
Finely slice leek (white part only).
Cup small handfuls of grated vegetables in both hands and squeeze out as much excess moisture as possible.
Place into a large mixing bowl with leek, and combine well.
Sprinkle flour over vegetables, and combine.
Add egg, equivalent and mix well.
Heat about 5 mm of oil in a frying pan, and drop in 1/4 cup of mixture in a neat pile.
Use a fork to gently form mixture into a 10 cm round.
Fry two to three at a time for 3 minutes each side over medium heat until golden and crispy.
The vegie fritters may also be cooked on a well-oiled barbeque plate.
Drain on paper towel. Keep warm, and repeat with remaining mixture.