Ingredients (4 servings):
- ¼ small cauliflower, finely chopped
- 1 medium red capsicum (bell pepper), finely chopped
- 300g sweet potato, peeled, grated
- 2 green onions, thinly sliced
- 2 tablespoons curry powder
- ½ cup plain flour
- ½ cup milk
- 2 eggs, lightly beaten
- 2 tablespoons olive or canola oil
- 2/3 cup plain low-fat Greek-style yogurt
- 2 tablespoons mango chutney
- Baby spinach, to serve
Method:
- Combine cauliflower, capsicum, sweet potato and onion in a bowl. Season with salt and pepper.
- Add curry powder and flour. Toss to combine.
- Add milk and egg. Mix well.
- Heat oil in a large frying pan over medium- high heat. Spoon 1⁄4 cup batter into pan. Spread out to form a flat round.
- Repeat to make 3 more fritters. Cook for 3 to 4 minutes, each side, or until well browned.
- Transfer to a plate lined with paper towel. Cover loosely to keep warm. Repeat with remaining mixture, adding extra oil if needed.
- Meanwhile, combine yogurt and mango chutney in a bowl.
- Serve fritters with mango yogurt and baby spinach.