Spicy sweet potato and carrot fritters with kale and yoghurt dressing

Prep: 20 mins Cook: 25 mins Ingredients: 17 Serves: 6

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– Ingredients –

• 2 1/4 tablespoons extra virgin olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, crushed
• 1-2 long fresh red chillies, deseeded, finely chopped
• 1 teaspoon brown mustard seeds
• 2 eggs
• 60ml (1/4 cup) milk
• 70g (1/2 cup) gluten-free plain flour
• 1/2 teaspoon gluten-free baking powder
• 300g carrots, peeled, coarsely grated
• 300g sweet potato, peeled, coarsely grated
• 1/4 cup fresh coriander, chopped
• Baby kale leaves, to serve
• Lemon cheeks, to serve
• 190g (2/3 cup) natural yoghurt
• 1 teaspoon lemon rind, finely grated
• 1/4 cup fresh coriander, chopped

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– Instructions –

1. Heat 1 tsp of the oil in a frying pan over medium heat. Cook the onion, stirring occasionally, for 3-4 minutes. Add the garlic, chilli and mustard seeds and cook, stirring for 1 minute, or until aromatic. Set aside to cool.

2. Whisk the eggs, milk, flour and baking powder together in a large bowl. Add the carrot, sweet potato, onion mixture and coriander and stir to combine. Season.

3. Heat half of the remaining oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cupfuls of the mixture into pan. Cook for 2-3 minutes each side or until golden and cooked through. Repeat with the remaining batter to make 12 fritters, adding a little oil between batches.

4. For the dressing, combine yoghurt, lemon rind and coriander.

5. Serve fritters with kale, yoghurt dressing and lemon cheeks. Season.

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bon appetit