Ingredients (4 servings)
¼ small cauliflower, finely chopped
1 medium red capsicum (bell pepper), finely chopped
300g sweet potato, peeled, grated
2 green onions, thinly sliced
2 tablespoons curry powder
½ cup plain flour
½ cup milk
2 eggs, lightly beaten
2 tablespoons olive or canola oil
2/3 cup plain low-fat Greek-style yogurt
2 tablespoons mango chutney
Baby spinach, to serve
Combine cauliflower, capsicum, sweet potato and onion in a bowl. Season with salt and pepper. Add curry powder and flour. Toss to combine. Add milk and egg. Mix well.
Heat oil in a large frying pan over medium- high heat. Spoon 1⁄4 cup batter into pan. Spread out to form a flat round. Repeat to make 3 more fritters. Cook for 3 to 4 minutes, each side, or until well browned. Transfer to a plate lined with paper towel. Cover loosely to keep warm. Repeat with remaining mixture, adding extra oil if needed.
Meanwhile, combine yogurt and mango chutney in a bowl.
Serve fritters with mango yogurt and baby spinach.