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Spicy sweet potato and carrot fritters with kale and yoghurt dressing
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Savor gluten-free, nutrient-packed vegetarian fritters seared to perfection.
Ingredients:
  • 40.95 gm extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 1-2 long fresh red chillies, deseeded, finely chopped
  • 1 tsp brown mustard seeds
  • 60ml (1/4 cup) milk
  • 70g (1/2 cup) gluten-free plain flour
  • 2.00 gm gluten-free baking powder
  • 300g carrots, peeled, coarsely grated
  • 300g sweet potato, peeled, coarsely grated
  • 125.00 ml fresh coriander, chopped
  • Baby kale leaves, to serve
  • Lemon cheeks, to serve
  • 190g (2/3 cup) Greek-style yoghurt
  • 1 tsp lemon rind, finely grated
Instructions:
  • Heat oil in a frying pan over medium heat. Sauté onion for 3-4 minutes, stirring occasionally. Add garlic, chilli, and mustard seeds and cook for 1 minute until fragrant. Allow to cool.
  • Combine the eggs, milk, flour, and baking powder in a large bowl and whisk until smooth. Stir in the carrot, sweet potato, onion mixture, and coriander until well mixed. Season to taste.
  • Heat half of the remaining oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cup portions of the mixture into the pan and cook for 2-3 minutes per side until golden and cooked through. Repeat with the remaining batter to make 12 fritters, adding a bit of oil between batches.
  • Mix together creamy yogurt, zesty lemon rind, and fresh coriander for a flavorful dressing.
  • Serve the fritters topped with kale, drizzled with yogurt dressing, and garnished with lemon cheeks. Don't forget to season to taste.

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