Vegan Sweet Potato Fritters With Herb Salsa

Put the grated carrots and sweet potato into a mixing bowl. Meanwhile, heat a frying pan, spray with oil and cook the onion for six to eight minutes over a medium heat until soft. Add the grated vegetables, ground coriander, turmeric, cumin, coriander stalks, chilli and garlic, and cook, stirring, for two min until slightly softened.

Put the mixture into a bowl with the olives and sweetcorn. Add the lime zest and juice, flour and coriander leaves, and season with black pepper. Add the almond milk and mix thoroughly.

Spray a non-stick frying pan with oil and set over a medium-high heat. Divide the fritter mixture into 12. Shape each portion in the palm of your hand, then add the fritters, in batches, to the hot frying pan and flatten with the back of a spatula. Cook for three minutes, then turn and cook for three minutes more. Remove from the pan and keep warm. Continue until you have made all 12 fritters.

For the salsa, mix together the chopped coriander, half the parsley, the cucumber, spring onions, julienned or grated carrot and lime juice in a bowl. Stir the remaining parsley through the dairy-free yogurt, then serve the fritters with the salsa on the side, garnished with the whole coriander leaves and chilli, with a dollop of the yogurt mix, and extra lime wedges to squeeze over.