Carrot-Sweet Potato Fritters With Harissa Yoghurt

Hungry? These veggie fritters are simply divine. Add a dash of harissa yoghurt for a fiery kick!
Carrot-Sweet Potato Fritters with Harissa Yoghurt
ITP Images
Carrot-Sweet Potato Fritters with Harissa Yoghurt
April 14, 2019
Preparation Time 15-20 minutes
Cooking Time 10-15 minutes
Serves 2

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


150g carrots, grated
50g sweet potato, grated
1 cup spinach, finely chopped
2 tbsp spinneysFOOD Fresh Basil, chopped
2 tbsp spinneysFOOD Fresh Parsley, chopped
¼ cup chickpea flour
¼ cup spinneysFOOD Bottled Water
¼ cup cake flour
Zest of 1 lemon
spinneysFOOD Salt, to season
spinneysFOOD Black Pepper, to season
Olive oil, for frying

For the harissa yoghurt

1 cup plain yoghurt
1 tbsp harissa paste
Lemon wedges, to serve


  • 1

    Place the grated carrots and sweet potato in a colander and sprinkle with about 1 tbsp sea salt. Set this aside for 15 minutes, then squeeze out as much moisture from the vegetables as possible

  • 2

    Combine the vegetables with the remaining ingredients and mix well

  • 3

    Heat the olive oil in a non-stick frying pan and then drop large spoonfuls of the fritter mixture into the oil. Flatten slightly and fry for 4-5 minutes or until brown on both sides

  • 4

    Combine the yoghurt and harissa paste and season well

  • 5

    Serve the fritters with the harissa yoghurt and lemon wedges


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