Ingredients

• 2 1/4 tablespoons extra virgin olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, crushed
• 1-2 long fresh red chillies, deseeded, finely chopped
• 1 teaspoon brown mustard seeds
• 2 eggs
• 60ml (1/4 cup) milk
• 70g (1/2 cup) gluten-free plain flour
• 1/2 teaspoon gluten-free baking powder
• 300g carrots, peeled, coarsely grated
• 300g sweet potato, peeled, coarsely grated
• 1/4 cup fresh coriander, chopped
• Baby kale leaves, to serve
• Lemon cheeks, to serve

Yoghurt dressing

• 190g (2/3 cup) Greek-style yoghurt
• 1 teaspoon lemon rind, finely grated
• 1/4 cup fresh coriander, chopped

Method

• Step 1 Heat 1 tsp of the oil in a frying pan over medium heat. Cook the onion, stirring occasionally, for 3-4 minutes. Add the garlic, chilli and mustard seeds and cook, stirring for 1 minute, or until aromatic. Set aside to cool.
• Step 2 Whisk the eggs, milk, flour and baking powder together in a large bowl. Add the carrot, sweet potato, onion mixture and coriander and stir to combine. Season.
• Step 3 Heat half of the remaining oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cupfuls of the mixture into pan. Cook for 2-3 minutes each side or until golden and cooked through. Repeat with the remaining batter to make 12 fritters, adding a little oil between batches.
• Step 4 For the dressing, combine yoghurt, lemon rind and coriander.
• Step 5 Serve fritters with kale, yoghurt dressing and lemon cheeks. Season.