Golden Sunset Fritters

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the red onion and garlic for 4-5 minutes, or until softened. Set the red onion and garlic aside in a large mixing bowl.

Add the egg, plain flour, milk and salt (use the suggested amount) to the bowl with the onion and garlic and whisk with a fork. Add the sweet potato, carrot, cumin & paprika spice blend and coriander. Mix to combine and season with a pinch of pepper.

Add enough olive oil to coat the base of the same pan and heat over a medium-high heat. Once hot, spoon ¼ cup of the fritter mixture into the pan and cook for 2-3 minutes on each side, or until golden. Once cooked, set the fritters aside on a plate lined with paper towel to soak up the excess oil. Repeat with the remaining fritter mixture. You should get about 3 fritters per person.

In a small bowl, use a spoon to combine the Greek yoghurt and wholegrain mustard and squeeze over lemon juice (add as much or as little as you like depending on your taste preference). Season to taste with a pinch of salt and pepper. If you can’t taste all the flavours, add a little more salt until you can. Set aside.

In a medium bowl, add the diced cucumber and the mixed salad leaves. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat.