Israeli sweet potato and lentil fritters with garlic yoghurt sauce

Serves 4 Starters and mains

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Method

Put the sweet potatoes in a large pan of boiling salted water and simmer for around 15 minutes until they are just tender and can be easily pierced with the tip of a knife.

Meanwhile, put the lentils and 21⁄2 cups water in another large pan, bring to the boil and reduce the heat to low, then cook for 12-15 minutes until tender.

Drain the sweet potatoes and lentils and set aside to briefly cool. Meanwhile, heat 1tbsp of the olive oil in a large pan over a medium heat. Add the spring onions and a pinch of salt, then sauté for around 5 minutes until softened. Remove the pan from the heat and stir in the ground coriander, cumin, fennel and cinnamon.

In a large mixing bowl, combine the sweet potatoes, lentils, spiced spring onions, cornmeal, chopped coriander, lemon juice, coarse sea salt and pepper. Mash together until the potatoes and lentils are mostly smooth and the mixture is completely incorporated.

Prepare a baking sheet or platter with a dusting of cornmeal. Shape the sweet potato and lentil mixture into eight patties and place them on the tray. Dust the tops lightly with additional cornmeal.

Heat 2tbsp of the olive oil in a large non-stick frying pan over a medium heat. Working in two batches, cook the patties until golden brown, turning once, for around 3 minutes on each side. Repeat for the second batch, using the remaining olive oil.

In a small bowl, stir the yoghurt, garlic and extra virgin olive oil together with
a pinch of salt and freshly ground black pepper to make a dipping sauce.

Serve the fritters with the sauce on the side.