Sweet Potato and Aubergine Fritters with Tahini Yoghurt

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 Moreish One 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.