Sweet potato rosti with parsley lemon yoghurt

Name: Sweet potato rosti with parsley lemon yoghurt
Yield: 8
Ingredients: 500g sweet potato, coarsely grated; 2 spring onions, thinly sliced; 200g haloumi, coarsely grated; 1 egg; 80g plain flour; 1/2 tsp ground cumin; 1 cup (250ml) extra virgin olive oil; 1 cup (280g) thick Greek-style yoghurt; 2 tbs finely chopped flat-leaf parsley; Juice of 1 lemon; 1 garlic clove, crushed; 1 bunch mixed heirloom radishes, thinly sliced on a mandoline; 2 tbs apple cider vinegar; Dukkah and micro herbs, to serve

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by Phoebe Wood

Oct 05, 2016

These healthy sweet potato rosti are the perfect bite to get the party started.

500g sweet potato, coarsely grated
2 spring onions, thinly sliced
200g haloumi, coarsely grated
1 egg
80g plain flour
1/2 tsp ground cumin
1 cup (250ml) extra virgin olive oil
1 cup (280g) thick Greek-style yoghurt
2 tbs finely chopped flat-leaf parsley
Juice of 1 lemon
1 garlic clove, crushed
1 bunch mixed heirloom radishes, thinly sliced on a mandoline
2 tbs apple cider vinegar
Dukkah and micro herbs, to serve

Method

1.

Combine sweet potato, spring onion, haloumi, egg and flour in a bowl. Add cumin, then season and stir to combine.
2.

In 4 batches, heat 1/4 cup (60ml) oil in a large frypan over medium-high heat.
3.

Add tablespoons of mixture to pan (the melted haloumi will help to bind fritters as they cook) and cook for 3 minutes each side or until golden and crisp. Drain on paper towel and keep warm.
4.

Combine yoghurt, parsley, lemon and garlic in a bowl. Toss sliced radish with vinegar and a pinch of salt.
5.

Arrange warm fritters on a platter and scatter with the dukkah, micro herbs and radish. Serve with the parsley lemon yoghurt.