Root Vegetable Fritters

Ingredients

• 150g sweet potato, peeled
• 200g carrots, peeled
• 200g beetroots, peeled
• 4 spring onions, thinly sliced
• 1 garlic clove, crushed
• 1 tsp finely chopped mint
• Grated zest of lemon
• 2 eggs, beaten
• Salt and freshly ground black better
• 200g feta cheese, crumbled
• Greek yogurt, to serve

Method

• Coarsley grate the sweet potato, carrots and beetroot. Place the grated vegetables in a clean J cloth and squeeze out as much liquid as possible. Place the grated vegetables in a mixing bowl.
• Stir in the onions, garlic, mint, lemon zest, eggs, salt and pepper and mix well. Gently fold in the crumbled feta.
• Heat the pan over a medium heat. Place large spoonfuls of the mixture in the pan to form fritters about 8.5 cm in diameter. Cook for about 5 minutes or until a light brown crust has formed on the underside. Gently turn the fritters over and cook for a further 4-5 minutes until a crust has formed. Keep warm while cooking the remaining mixture.
• Serve with Greek yogurt.