Sweet Potato and Beet Fritters

500g sweet potatoes peeled (about 1 large)
300g red beets peeled (about 2 medium)
1 small onion diced
2 cloves garlic minced
1/2 cup flour
2 eggs
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 1/2 tsp. chili powder
2 tsp. curry powder
1/4 cup flat leaf Italian parsley chopped
1 tbsp. olive oil
+ oil for frying

Cumin Lime Yogurt Dipping Sauce
1 cup plain Greek yogurt
1 tbsp. chopped coriander
1 tbsp scallions chopped
1 tsp. ground cumin
1/2 tsp. salt
1 tbsp. fresh lime juice

Add 1 tbsp olive oil to a medium cast iron pan, over medium heat. Add garlic and onions, sauté until soft, about 8 minutes. When onions are soft, remove pan from heat and set aside to cool.

While onions and garlic are cooking, shred sweet potato and beets using a food processor or box grater. Whisk eggs (or make flax egg) and add to a large bowl. Add garlic, onions, sweet potato, beets and parsley.

Toss lightly to coat vegetables with egg, then add flour, salt, pepper, chili powder and curry powder. Toss to combine a few times, until mixture looks fairly uniform, making sure to scrape the bottom of the bowl.

Over medium high heat, add enough oil to your pan to cover the bottom completely (this will depend of the size of your pan, just make sure the bottom of your pan is fully covered).

Using a 1/4 cup measure or scoop, portion out fritters and lightly pack mixture with the palm of your hand before dropping into hot pan. Lightly press the top of the fritter to flatten it out.

Cook for 4 - 5 minutes per side, then drain on paper towels. 

Make cumin lime yogurt dipping sauce. In a small bowl, combine all ingredients and whisk until smooth.

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