|Prep time||20 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the grated carrots and grated sweet potato in a colander and sprinkle with 1 tbsp of sea salt. Set this aside for 15 minutes, then squeeze out as much moisture from the chopped spinach, basil and parsley as possible.
Combine the herbs and vegetables with the remaining ingredients and mix well.
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.
Combine the yoghurt and harissa paste and season well.
Serve the fritters with the harissa yoghurt and lemon wedges.