Sweet potato rosti with parsley lemon yoghurt

Step 1

Combine sweet potato, spring onion, haloumi, egg and flour in a bowl. Add cumin, then season and stir to combine.

Step 2

In 4 batches, heat 1/4 cup (60ml) oil in a large frypan over medium-high heat.

Step 3

Add tablespoons of mixture to pan (the melted haloumi will help to bind fritters as they cook) and cook for 3 minutes each side or until golden and crisp. Drain on paper towel and keep warm.

Step 4

Combine yoghurt, parsley, lemon and garlic in a bowl. Toss sliced radish with vinegar and a pinch of salt.

Step 5

Arrange warm fritters on a platter and scatter with the dukkah, micro herbs and radish. Serve with the parsley lemon yoghurt.