Sweet Potato and Aubergine Fritters with Tahini Yoghurt
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These sweet potato and aubergine fritters are a flavour-packed answer to weekend lunches and light dinners. Spiked with our smoky charred aubergine pickle and finished with a gentle harissa kick, they’re served with a creamy tahini yoghurt for a satisfying, vibrant dish. While we’ve used sweet potato as the base, the recipe is wonderfully flexible — perfect for using up whatever veg you have to hand, from carrots and regular potatoes to swede or even courgette (just make sure to squeeze out the liquid!).
Ingredients
Fritters
- 1 large sweet potato, 500-600g
- 1 onion, finely diced
- ½ jar The Moreish One, Charred Aubergine Pickle
- ½ bag coriander, finely sliced
- 3 eggs
- 150g flour
- 1 tsp. baking powder
Tahini Yoghurt
- 150g yoghurt
- 40g tahini
- 1 lemon
- Olive oil
- Salt and pepper
- Harissa
Method
- Preheat your oven to 180C fan bake.
- Peel the sweet potato and grate.
- Place grated sweet potato in a bowl with the finely diced onion, sliced coriander and the charred aubergine pickle and mix to combine well.
- In a separate bowl mix eggs, flour and baking powder. Season well. Pour into the vegetable mix and stir to combine. The mixture should just coat the sweet potato.
- Heat a fry pan on a medium heat. Add a little olive oil to the pan. Place a heaped tablespoon of batter into the pan and flatten slightly. Add another 3 fritters to the pan (or as many as you can fit). (I take the easy option here and fry until they are golden on each side and then place on a lined oven tray. Once all the batter has been used you can put the fritters in the oven for 10 minutes to finish cooking. This is optional; you can cook them fully on the hob!)
- For the dressing, mix the tahini, yoghurt, and juice of one lemon. Add a tablespoon or two of olive oil depending on your preference for consistency. Season it well with salt and pepper. Place in a bowl and drizzle with a little harissa oil.
- Enjoy!