Ingredients
• 2 teaspoons ground cumin
• 3/4 cup plain yoghurt
• 1 1/2 cups self-raising flour
• 1 egg
• 1 cup milk
• 150g orange sweet potato, finely grated
• 2 green onions, finely chopped
• 300g leftover tandoori barbecued lamb (see note), cut into 1cm pieces
• Vegetable oil, for shallow-frying
• Salad, to serve
Method
1. Place cumin in a small frying pan over low heat. Cook, stirring, for 1 minute or until fragrant. Combine yoghurt and half the cumin in a small bowl.
2. Place flour in a large bowl. Whisk egg and milk together in a jug. Whisk egg mixture into flour until smooth. Stir potato, onion, lamb and remaining cumin into batter until combined.
3. Pour enough oil into a large, deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 1?4 cup batter into pan. Repeat 3 more times. Cook for 3 to 4 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Repeat with remaining batter. Serve fritters with spiced yoghurt and salad.
