Sweet Potato & Carrot Fritters with Herb Salad
Ingredients
- 300 gm sweet potato, grated
- 300 gm carrots, grated
- 1 clove garlic, finely grated
- 1 tsp ground cumin
- 1 tsp fine salt
- 2 eggs
- ¼ cup (40 gm) plain flour
- 2 tbsp olive oil for frying
- 1 tbsp linseeds for serving
Herb salad
- ½ bunch flat leaf parsley, roughly chopped
- ½ bunch coriander, roughly chopped
- ½ small red onion, thinly sliced
- 1 pomegranate
- Juice of half a lemon
Yoghurt dressing
- 1 cup Greek yoghurt
- 1 tbsp tahini
- 1 tsp honey
- Juice of half a lemon
- Sea salt and freshly ground black pepper
Method
- For the yoghurt dressing, whisk all ingredients together in a bowl and refrigerate until ready to serve.
- To make the fritters, place all ingredients together in a large bowl and mix well to combine; form into 12 small fritters by pressing the mixture together firmly with your hands. Heat teppanyaki plate to medium and working in batches, cook fritters in a little oil for 3-4 minutes each side until golden and cooked through.
- For the salad, place all ingredients in a small bowl and toss to combine, season with salt and freshly ground black pepper. Serve the fritters topped with some yoghurt dressing, herb salad and a sprinkle of linseeds.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
