Sweet potato and lentil fritters with tahini dressing

SmartPoints value per serving
Total Time
20 min
10 min
10 min
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.


white self-raising flour

½ cup(s), (75g)


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 yoghurt

½ cup(s), (120g)


2 tsp, (sesame seed paste)

lemon juice

2 tbs

cherry tomato

250 g, halved

snow peas

150 g, thinly sliced

mixed salad leaves

80 g


  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.


TIP: Timesaver: Use a food processor to grate sweet potato.

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