Sweet potato and lentil fritters with tahini dressing
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This explosion of colour and flavour is a fabulous twist on the traditional potato rosti. Its sweetness is balanced perfectly with the sharpness of the dressing.
Ingredients
White self-raising flour
½ cup(s), (75g)
Egg(s)
2 medium
Skim milk
¼ cup(s), (60ml)
Orange sweet potato (kumara)
300 g, coarsely grated
Lentils, no added salt, canned, drained
1 can(s), (1x400g can)
Green shallot(s)
4 individual, thinly sliced
Fresh mint
½ cup(s), leaves, finely chopped
Olive oil
1½ tbs, extra virgin variety
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Tahini
2 tsp, (sesame seed paste)
Lemon juice
2 tbs
Cherry tomatoes
250 g, halved
Snow peas
150 g, thinly sliced
Mixed salad leaves
80 g
Instructions
1
Sift flour into a large bowl. Make a well in the centre. Whisk eggs and milk in a small jug until combined. Pour egg mixture into well in flour and whisk until smooth. Add sweet potato, lentils, shallots and three-quarters of the mint. Season with salt and pepper. Stir to combine.
2
Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Spoon four ¼-cup (60ml) amounts of sweet potato mixture into pan. Cook fritters for 2 minutes each side or until golden and cooked through. Repeat with remaining oil and batter to make 8 more fritters.
3
Meanwhile, combine yoghurt, tahini, juice and remaining mint in a bowl. Season with pepper. Combine tomatoes, snow peas, salad leaves and remaining juice in a bowl. Serve fritters with tahini yoghurt and salad.
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