Use a medium grater for these fritters, not too coarse, or the fritters may not hold together as well.

Ingredients

• 500-600 gramss kumara, peeled
• 250 grams carrots
• 1 onion
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 2 tsp grated fresh ginger
• 1 tblsp chopped dill
• 1 tblsp mustard seeds (preferably black)
• ¼ cup cornflour
• 2 eggs
• oil for cooking

Method

1. Grate kumara, carrots and onion on a coarse grater. Place in a clean tea towel and squeeze out the excess liquid. Place the vegetables in a bowl with cumin, coriander, ginger, dill, black mustard seeds, cornflour and eggs, and mix well.
2. Divide the mixture into 12 balls, press down to 1cm thick rounds. Heat the oil in a heavy-based fry pan and cook the fritters over a moderate heat until golden; flip them over and cook the other side. Repeat with the remaining fritters.
3. Transfer the fritters to a 180°C oven and cook for a further 15 minutes. Serve hot with thick, unsweetened natural yoghurt.