Ingredients:

• 500g sweet potato, coarsely grated
• 2 spring onions, thinly sliced
• 200g haloumi, coarsely grated
• 1 egg
• 80g almond meal
• 1/2 tsp ground cumin
• 1 cup (250ml) extra virgin olive oil
• 1 cup (280g) thick Greek-style yoghurt
• 2 tbs finely chopped flat-leaf parsley
• Juice of 1 lemon
• 1 garlic clove, crushed
• 1 bunch mixed heirloom radishes, thinly sliced on a mandoline
• 2 tbs apple cider vinegar

Method:

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

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

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.

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

5. Arrange warm fritters on a platter and serve with the parsley lemon yoghurt and radish.