Simple carrot & sweet potato fritters with delicious creamy dip


  • 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


  • 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.