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Photo of Sweet potato and lentil fritters with tahini dressing by WW

Sweet potato and lentil fritters with tahini dressing

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 or natural yoghurt, unsweetened

½ cup(s), (120g)


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


  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.