Sweet Potato Corn Fritters with Mint Yoghurt Dipping Sauce

Sweet potatoes are packed with beta carotene, which converts to vitamin A and helps stimulate the production of immune cells that fight off flu and infections. They can be cooked in many different ways, baked with spices, in soups, brownies, etc. So load them up this winter to give the immune system a little boost.

These little sweet potatoes and corn fritters are the perfect snacks to serve as an entrée or great with poached eggs and smoked salmon for brunch. They are seasoned with red onion, herbs and spices, and each bite is packed with flavour and tastes juicier when accompanied by the mint yogurt dipping sauce. Try them with some avocado and tomato salsa to take it to the next level!

Makes about 16 fitters

Ingredients for fritters:
- 1 large sweet potato, grated and squeeze out any excess water
- 1 corn cob kernels or 1 tinned corn kernels
- ½ cup chopped coriander
- 1 red onion, diced
- 1 chilli, deseeded and diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2teaspoon cumin
- 2 eggs
- 5 tablespoons plain flour (or chickpea flour for GF option)
- 2 tablespoons butter or extra virgin olive oil for pan-frying

Ingredients for dipping sauce:
- ½ cup Greek yogurt
- 3 tablespoons chopped mint leaves
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoons lemon juice

1. For the fritters: place all the ingredients in the bowl except the oil and mix well. Place 1 tablespoon of oil in a medium heat pan. Scoop 1 tablespoon of the mix into the pan and lightly press on the mixture to compress it. Fit around 4-5 fritters in the pan depending on the size of your pan. Cook the fritter for about 3-4 minutes or until golden brown. Turn the fritters gently and cook for another 3 minutes. Repeat until the mix is finished.

2. For the dipping sauce: mix all the ingredients in a bowl.

Serve the mint yogurt dipping sauce with the fritters, and enjoy!✨