- 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.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.