Spicy sweet potato and carrot fritters with kale and yoghurt dressing

Recipes / Vegetarian

Enjoy these tasty pan-fried vegetarian fritters. This meal is gluten-free and packed with nutrients.

Recipe «Spicy sweet potato and carrot fritters with kale and yoghurt dressing» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 1/4 tbsp 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 , 2 eggs, 60ml milk, 70g gluten-free plain flour , 1/2 tsp 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 Greek-style yoghurt, 1 tsp lemon rind, finely grated.

Ingredients:

  • 2 1/4 tbsp 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 
  • 2 eggs 
  • 60ml milk 
  • 70g gluten-free plain flour 
  • 1/2 tsp 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 Greek-style yoghurt 
  • 1 tsp lemon rind, finely grated 
  • 1/4 cup fresh coriander, chopped 

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.