Sweet Potato Zucchini Fritters

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INGREDIENTS

Sweet Potato Zucchini Fritters with Yoghurt Dip

A.k.a Sweet Potato Pandela Pic cred: Ruhana Ebrahim Rec cred: @mama_taught_me_well Ingredients: 50g butter (melted) 2 large eggs (beaten) 1 teaspoon salt ½ teaspoon lemon pepper ½ cup self raising flour 1 large orange flesh sweet potato (coarsely grated) 2 small zucchini/ Or 4 baby marrows (coarsley grated) *Chipotle seasoning *Homemade Chipotle Seasoning- 2 teaspoon chilli powder 1 ½ teaspoon dhana jeeroo (coriander cumin) powder ½ teaspoon dried oregano ½ teaspoon dried sweet basil ½ teaspoon dried thyme 1 tablespoon ground garlic paste 1 jalapeno pepper (minced)/ or 2 teaspoon ground green chillies Dip- ½ cup plain double cream yoghurt 2 tablespoon chopped dhania (coriander) (coriander) leaves ½ teaspoon lemon pepper ½ teaspoon salt 1 teaspoon sugar 1 tablespoon ground garlic paste 1 tablespoon lemon juice ½ teaspoon ground green chillies

METHOD

1. Mix all ingredients together for fritters.

2. Heat oil in frying pan. 3. Spoon in 1 tablespoon of fritter dough and flatten into pattie shape. 4. Fry until small air holes form on side up OR golden and crispy on one side, then flip over and repeat on other side. 5. Mix all ingredients for dip. Serve with dip and crispy flatbread.

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