Sweet Potato and Chickpea Fritters with Herby Yoghurt

• 500gsweet potatoes, peeled and coarsely grated
• 240 gtinned chickpeas, drained weight
• 4spring onions, finely sliced
• 2eggs
• 60gplain flour
• 1 tspground cumin
• 1 tspground coriander
• 1 tspfine salt
• 4 tbspolive oil, for frying
• 250gGreek yoghurt
• 10gmint leaves, chopped
• 30 mllemon juice
• Finely grated lemon zest (2 g)
• 1cucumber, halved lengthways and sliced
• 200 gcherry tomatoes, halved
• 1 tbspextra virgin olive oil
• 15 gextra plain flour, only if needed (optional)

Method

1. 1Squeeze the grated sweet potato firmly in a clean tea towel to remove excess moisture. Mash the drained chickpeas roughly, then mix with the sweet potato, spring onions, eggs, 60 g flour, cumin, coriander and salt. If the mixture will not hold when squeezed, add the optional 15 g flour.
2. 2Shape into 12 patties about 1 cm thick. Heat 2 tbsp olive oil in a large frying pan over medium heat and fry six patties for 4–5 minutes on each side until browned and tender through the middle. Keep warm while cooking the rest with the remaining 2 tbsp oil. Lower the heat if they colour before the sweet potato softens.
3. 3Mix the yoghurt with the chopped mint, 2 g lemon zest and 15 ml lemon juice. Taste for seasoning.
4. 4Toss the cucumber and cherry tomatoes with the extra virgin olive oil and remaining 15 ml lemon juice. Serve three fritters per person with the yoghurt and salad.

Per serving

kcal

519

protein

18.5g

fibre

9.6g

carbs

55.6g

fat

24.7g