Sweet potato and lentil fritters with tahini dressing
White self-raising flour
½ cup(s), (75g)
¼ cup(s), (60ml)
Orange sweet potato (kumara)
300 g, coarsely grated
Lentils, no added salt, canned, drained
1 can(s), (1x400g can)
4 individual, thinly sliced
½ cup(s), leaves, finely chopped
1½ tbs, extra virgin variety
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
2 tsp, (sesame seed paste)
250 g, halved
150 g, thinly sliced
Mixed salad leaves
- 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.
- 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.
- 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.