Fresh pea, couscous and sweet potato fritters with dill yoghurt
Ingredients
- 4 large sweet potatoes, skin on, chopped
- 150g couscous
- 120g (1 cup) cake flour
- 150g fresh coriander, chopped, + extra to serve
- juice of 1 lime
- 2 large eggs, beaten
- 125ml (½ cup) fresh peas
- salt and freshly ground black pepper, to taste
- olive oil, for frying
- 250ml (1 cup) Greek yoghurt
- 30ml (2 tbsp) fresh dill, chopped
- fresh lime wedges, to serve
Instructions
1
Steam the sweet potatoes until tender then mash with a fork while warm. Set aside to cool.
2
Add the couscous, 60g (½ cup) of the flour, the coriander, lime juice, eggs and peas. Season well.
3
Shape small handfuls of the mixture into fritters and lightly dust with theremaining flour.
4
Heat the olive oil in a large non-stick frying pan over medium heat and fry the fritters until golden, about 3 minutes on each side. Remove from the pan and drain on paper towel.
5
Combine the yoghurt and dill. Season.
6
Serve the fritters with the dill yoghurt, lime wedges and extra coriander.
