Curried Sweet Potato Fritters

---

SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 10 MINS

---

---

Ingredients

---

FOR THE FRITTERS

1 SWEET POTATO, GRATED

3 GARLIC CLOVES, MINCED

1/2 RED ONION, DICED

1/2 CUP HERBS OF CHOICE, FINELY CHOPPED

1 EGG

2 TBSP CURRY POWDER

2 TBSP PLAIN FLOUR

CRACK SALT & PEPPER

DRIZZLE OLIVE OIL

FOR THE COCONUT YOGHURT DRESSING

1 TBSP FINELY CHOPPED MINT

2 TBSP COCONUT YOGHURT

1/3 LEBANESE CUCUMBER, DICED

CRACK SALT & PEPPER

JUICE OF 1/2 LEMON

TO SERVE

TORN COS LETTUCE LEAVES

1 LEBANESE CUCUMBER, RIBBONED

---

Utensils

---

LARGE FRY PAN

GRATER

PEELER

GARLIC MINCER

SHARP KNIVES

LARGE MIXING BOWL

---

Method

---

1. PREPARE ALL SWEET POTATO FRITTER INGREDIENTS AND PLACE IN A LARGE MIXING BOWL - STIRRING TOGETHER. FORM THE MIX INTO 7-8CM DISKS AND PLACE ON A PLATE WITH BAKING PAPER

2. PREPARE THE COCONUT YOGHURT DRESSING IN A SMALL RAMEKIN AND SET ASIDE

3. PREPARE THE RIBBONED CUCUMBER AND TORN LETTUCE LEAVES AND DIVIDE BETWEEN BOWLS

4. HEAT A LARGE FRY PAN OVER MEDIUM/HIGH HEAT AND ADD A SPLASH OF OLIVE OIL. ADD EACH FRITTER, COOKING FOR 3-4 MINS OR UNTIL CRISPY AND GOLDEN BEFORE FLIPPING. COOK FOR AN ADDITIONAL 2-3 MINS BEFORE TRANSFERRING TO A PLATE TO COOL

5. TOP SALADS WITH THE FRITTERS AND ADD SPOONFULS OF THE DRESSING ON TOP - ENJOY !

---