Ingredients:
300 g carrots, peeled and grated
500 g sweet potatoes, peeled and grated
6 green onions, sliced
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup coriander, chopped
100 g cornstarch
3 eggs, lightly beaten
salt and pepper
vegetable oil, as needed,enough for shallow frying
1/2 cup plain yogurt, to serve
200 g marinated goat-milk feta, drained and crumbled
1/4 cup olive oil
750 g red Spanish onions, thinly sliced
Directions:
Preheat oven to 180C (350F).
For onions, heat olive oil in a large skillet, add onion and stir occasionally over low heat for 20-30 minutes or until onions are soft and caramelised, set aside.
Combine carrot and sweet potato in a colander, squeeze out as much liquid as possible, then transfer to a bowl.
Add green onion, coriander, spices, cornstarch and egg, season with salt and pepper and mix well.
Divide mixture into 8 and, pressing firmly, shape each portion into a patty.
Heat thin layer of oil in a non-stick skillet and cook fritters, in batches, over medium heat until golden brown on both sides.
Transfer fritters to an oiled oven tray and bake for 10 minutes or until cooked through.
Place fritters on a plate, top with a spoonful of yoghurt and some caramelised onions and scatter with crumbled feta.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.