Sweet potato and haloumi fritters with yoghurt dressing
Orange sweet potato (kumara)
350 g, coarsley grated
1 small, peeled, coarsley grated
120 g, coarsley grated
4 individual, thinly sliced
¼ cup(s), finely chopped
White self-raising flour
½ cup(s), (75g)
Low-fat natural yoghurt
½ cup(s), (125ml)
Mixed salad leaves
4 cup(s), (120g)
1 medium, cut into wedges to serve
4 x 3 second spray(s)
- Combine sweet potato, zucchini, haloumi, shallots and half the coriander in a large bowl. Whisk flour, cumin, eggs and milk in a medium bowl until smooth. Add flour mixture to sweet potato mixture and stir to combine. Season with salt and freshly ground black pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup mixture into pan. Repeat to make 3 fritters. Cook for 2–3 minutes each side or until golden and cooked through. Repeat to make 12 fritters.
- Meanwhile, combine yoghurt, remaining coriander and juice in a small bowl. Drizzle salad leaves with oil and serve with fritters, yoghurt dressing and lemon wedges.