I really like this kind of lighter dishes for my supper. It’s still cooked food so feels like a proper dinner, just not as heavy. The coriander yoghurt is a nice, fresh contrast to the sweeter and earthier flavours of the fritters. Get in!
Sweet potato fritters with coriander yoghurt and chorizo, serves 2
1 large sweet potato, peeled and grated
70 g plain flour
60 ml milk
1 tskp cumin
1/2 tsp ground coriander
1/2 tsp Aleppo pepper or chilli flakes
salt, black pepper
10 cm chorizo, chopped
250 ml thick Greek yoghurt
1 decent bunch coriander
1/2 lime, the juice
1 tbsp olive oil
salt, white pepper
Mix yoghurt and coriander with a blender. Add olive oil. Season to taste with lime juice, salt and pepper.
Mix eggs and flour in a bowl. Add the milk and whisk until no lumps. Add the grated sweet potatp, spices, salt and pepper. Fry in butter and oil on medium heat until golden brown and cooked through. Remove and fry the chorizo pieces until crisp. Plate up and serve with the coriander yoghurt and chopped coriander.