Baked sweet potato and carrot fritters

Ingredients

• 1 1/2 tbsp olive oil
• 300 g sweet potato, peeled and grated
• 200 g carrots, grated
• 1 onion, grated
• 100 g gram flour
• 1 tbsp ground cumin
• 1 tbsp ground turmeric
• zest of 1/2 lemon
• 5 medium eggs
• 100 g kefir yogurt
• 70 g tahini
• juice of 1/2 lemon
• 1 tbsp sumac
• 1 tsp runny honey
• dressed salad leaves (optional)
• 1 tbsp pumpkin seeds
• 1 tbsp sunflower seeds
• 1/2 x 30g pack mint, leaves picked
• 1 red chilli, sliced (optional)

Instructions

1. 1

   Preheat the oven to 200°C, fan 180°C, gas 6 and brush a large baking tray with ½ tablespoon of olive oil.

2. 2

   In a large bowl, mix together the sweet potato, carrots, onion, gram flour, spices and lemon zest. Beat one of the eggs in a mug or small bowl, then add to the sweet potato mixture and stir to combine. Spoon 8 dollops (about 90g each) onto the prepared tray and drizzle with the remaining olive oil. Bake for 25-30 minutes or until golden and crispy.

3. 3

   Meanwhile, for the sauce, whisk all the ingredients together with 1 tablespoon of cold water until smooth and creamy. Set aside until ready to serve.

4. 4

   To poach the remaining 4 eggs, bring a large pan of water to a gentle simmer. Crack an egg into a small bowl and lower into the water, then repeat with the remaining eggs and cook for 2-3 minutes until the white is set and the yolks are runny. Use a slotted spoon to remove the eggs from the water and drain on a plate lined with kitchen paper.

5. 5

   Serve the fritters warm with the kefir and tahini sauce, poached eggs and dressed salad, if using. Scatter with the pumpkin and sunflower seeds, mint leaves and sliced red chilli, if liked.