• Sides
  • Starters

Sweet Potato & Carrot Fritters with Herb Salad

Preparation Time20 minutes
Cook Time15 minutes


  • 300 gm sweet potato, grated
  • 300 gm carrots, grated
  • 1 clove garlic, finely grated
  • 1 tsp ground cumin
  • 1 tsp fine salt
  • 2 eggs
  • ¼ cup (40 gm) plain flour
  • 2 tbsp olive oil for frying
  • 1 tbsp linseeds for serving

Herb salad

  • ½ bunch flat leaf parsley, roughly chopped
  • ½ bunch coriander, roughly chopped
  • ½ small red onion, thinly sliced
  • 1 pomegranate
  • Juice of half a lemon

Yoghurt dressing

  • 1 cup Greek yoghurt
  • 1 tbsp tahini
  • 1 tsp honey
  • Juice of half a lemon
  • Sea salt and freshly ground black pepper


  • For the yoghurt dressing, whisk all ingredients together in a bowl and refrigerate until ready to serve.
  • To make the fritters, place all ingredients together in a large bowl and mix well to combine; form into 12 small fritters by pressing the mixture together firmly with your hands. Heat teppanyaki plate to medium and working in batches, cook fritters in a little oil for 3-4 minutes each side until golden and cooked through.
  • For the salad, place all ingredients in a small bowl and toss to combine, season with salt and freshly ground black pepper. Serve the fritters topped with some yoghurt dressing, herb salad and a sprinkle of linseeds.


Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au