Simple carrot & sweet potato fritters with delicious creamy dip

Ingredients

• 1 brown onion, coarsely grated
• 1 crushed garlic clove
• 3 carrots, coarsely grated and peeled 
• 1/2 small sweet potato, coarsley grated 
• 4 sprigs of spring onion, chopped 
• 1 whisked egg 
• 1/3 cup plain flour
• 1 cup (250g) natural yoghurt
• 2 tbs lemon juice
• Lemon wedges, to serve

 Method

• Preheat oven to 120°C. Combine the carrot, sweet potato, onion and garlic in a bowl.
• Add the flour, egg and stir until combined. Season with salt and pepper.
• Spoon three 1/4 cupfuls of carrot/potato mixture into the pan.
• Use a spatula to flatten to 10cm discs. Cook until golden (around 2 minutes).
• Turn over and cook until cooked through (around 1 minute).
• Transfer fritters to an oven tray and place in the oven to keep warm. Repeat in 3 more batches with remaining carrot mixture.
• Combine the yoghurt, spring onion and lemon juice in a small bowl. Divide the fritters among serving plates.
• Top with yoghurt and serve immediately with lemon wedges, if desired.