Ingredients
For the Fritters
For the Yogurt Dip
Method
Crispy on the outside and tender in the middle, these sweet potato and red pepper fritters make a delicious light lunch, starter, or vegetarian dinner.
1. Prepare the Sweet Potato
Place the grated sweet potato into a clean tea towel.
Squeeze out as much excess moisture as possible. This helps the fritters become crispy.
2. Make the Fritter Mixture
In a large mixing bowl, combine the grated sweet potato, diced red pepper, spring onions and parsley.
Add the eggs and mix well.
Add the flour, baking powder, smoked paprika, garlic powder, salt and black pepper.
Stir until everything is evenly combined. The mixture should hold together when pressed.
3. Prepare the Yogurt Dip
In a small bowl, combine the Greek yogurt, lemon juice, garlic, chives, salt and black pepper.
Mix until smooth.
Refrigerate until ready to serve.
4. Cook the Fritters
Heat 1tbsp olive oil in a large non-stick frying pan over medium heat.
Scoop approximately 2tbsp of mixture per fritter into the pan.
Flatten slightly with the back of a spoon.
Cook for 3 to 4 minutes on each side until golden brown and cooked through.
Transfer to a plate lined with kitchen paper.
Add the remaining 1tbsp olive oil as needed and cook the rest of the fritters.
5. Serve
Arrange the fritters on serving plates.
Serve warm with the chilled yogurt dip on the side.
Garnish with extra parsley or chives if desired.
Tips
For extra flavour, add 50g crumbled feta cheese to the fritter mixture.
If the mixture feels too wet, add an extra 15g to 20g plain flour.
Serve with a simple green salad for a complete meal.
