Sweet Potato & Courgette Fritters with Mint Yoghurt Dip
Ingredients
- 2 medium sweet potatoes, grated (skin left on)
- 1 courgette, grated
- 1/2 onion, finely chopped
- 2 cloves of garlic, minced
- 60g flour (wholemeal)
- 30g gram flour
- 60ml milk (soy milk or any plant-based milk)
- Generous pinch of salt
- Black pepper
- 1/2 tsp smoked paprika
Preparation
In a large bowl, combine all the ingredients. Mix with your hands, gently pressing the ingredients to help the liquid soak into the flour and bind the mixture together.
Shape the mixture into disks, pressing firmly.
Shallow fry each side of the fritters for 6-7 minutes over medium heat. Alternatively, you can air fry them for 10 minutes at 180ºC or oven bake them at 180ºC for 25 minutes.
For the mint yoghurt dip, mix 100g of unsweetened soy yoghurt with 1 tsp of mint sauce. Add a pinch of sea salt and black pepper.
Serve the sweet potato and courgette fritters with the mint yoghurt dip.
