Sweet Potato Fritters with Cucumber Salad & Curd with Herbs

For the fritter:
600 g sweet potatoes
200 g potatoes
50 g flour
2 tbsp soy flour
4 tbsp water
salt
pepper

For the lemony herb dip:
400 g curd
1 small red onion
15 g herbs of choice (e.g. dill, chives, parsley)
half lemon (zest and juice)
salt
Pepper

For the cucumber salad:
1 cucumber
1 red onion
1 tbsp herb vinegar
1 tbsp olive oil
1 tbsp heavy cream
5 g  dill
salt
pepper

For the fritter, peel and grate sweet potatoes and potatoes. Add both to a large bowl, season with salt, and let sit for approx. 10 minutes until some liquid comes out of the potatoes. Drain the liquid and squeeze the potato mixture extra, losing even more liquid.

Add flour to the grated potatoes, season with salt and pepper, and mix well. In a second small bowl, combine soy flour and water, then add it to the potato mixture and mix in.

Heat vegetable oil in a large, non-stick frying pan. Add either half of the potato mixture or the entire amount to the pan and press down lightly. Now it's time to be patient. Fry the fritter over medium heat for approx. 15-20 minutes until it's browned on the bottom and the potatoes are already cooked through. You should be able to move it around if you toss the pan a bit.

Place a large, lightly greased plate on top of the pan. Now flip the pan, so the fritter falls down to the plate. Carefully remove the pan, place it back on the stove, and add more vegetable oil. Next, carefully transfer the fritter from the large plate back to the pan and fry until it's browned on the second side as well.

While the fritter is frying, prepare the lemony herb curd and cucumber salad. For the herb dip, add  curd to a bowl. Peel and finely dice the red onion. Finely chop the fresh herbs. Add both to the curd and mix. Season with salt, pepper, lemon juice, and zest to taste. Refrigerate the dip until serving.

For the cucumber salad, chop the cucumber, thinly slice the onion thinly, and chop the dill. Add everything to a bowl along with herb vinegar, olive oil, and heavy cream. Mix well and season with salt, pepper, and sugar to taste. Refrigerate until the fritter is ready.

For serving, place the fritter on a large plate and top it with your dip and cucumber salad.

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