Sweet Potato and Vegetable Fritters with a Lime Yogurt Dip

Makes approx 6 servings

Preparation:  10 minutes

Cooking Time: 10 - 15 minutes

This is a marvellous way to use up any left over vegetables - I used a Sweet Potato that was sitting in the veg bowl and then added handfuls of frozen mixed veg - served with the Lime Yogurt sauce, these make delicious fritters.

I served this with Tangy Quinoa and Herb Salad with Mango

Ingredients

250g cooked vegetables, chopped (or you can use mixed frozen vegetables)

1 Sweet Potato, peeled, cubed and boiled for about ten minutes until softened

2 beaten eggs

One bunch of chopped coriander

1 teaspoon ground turmeric

1 teaspoon of hot chilli sauce or (we prefer Sweet Chilli sauce)

4-6 spring onions, finely chopped

2 -3 tablespoons of brown rice flour, (or you can use either Chickpea or Buckwheat flour)

Sea Salt

Freshly ground black pepper

For the Lime Yogurt Dip

150 ml Natural Yogurt (you can use Coconut, Soya or other yogurts if you prefer)

Grated zest and juice of one Lime

AND THIS IS WHAT YOU DO....

1. Firstly, make the Yogurt Dip by combining the zest and juice of a lime with the yogurt, whip well and set aside.
   
   
2. Peel and cube the sweet potato and boil in slightly salted water for about ten minutes or so, until softened.   Drain and mash.
   
   
3. Take a large mixing bowl and into this put the mixed vegetables plus the sweet potato mash.
   
   
4. Now add the beaten eggs, coriander, turmeric, chilli sauce (if using), flour and spring onions.
   
   
5. Season and mix all the ingredients until you have a loose batter consistency.   If it is too wet, you can always add a little more flour.
   
   
6. Put 2-3 tablespoons of oil into a large pan and then spoon small amount of the mixture into the pan.   I made three patties and gently fried these for a couple of minutes on each side.
   
   
7. Serve these with the yogurt dip and a side salad.