Name: Butternut, sweet potato and feta latkes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 1 sweet potatoes medium, peeled and grated; 1/2 butternut small, grated; 1 eggs large; 125 ml flour cake; 2.5 ml cayenne pepper; 100 g feta cheese; fresh coriander chopped; 3 tomatoes sliced, to serve; 150 g yoghurt natural; 125 g mascarpone cheese or cream cheese; 15 ml mint sauce

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Ingredients (11)

1	sweet potatoes — medium, peeled and grated
1/2	butternut — small, grated
1	eggs — large
125 ml	flour — cake
2.5 ml	cayenne pepper
100 g	feta cheese
	fresh coriander — chopped
3	tomatoes — sliced, to serve

MASCARPONE AND MINT DIP:

150 g	yoghurt — natural
125 g	mascarpone cheese — or cream cheese
15 ml	mint — sauce

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Method:

Wrap the grated sweet potato and butternut in a tea towel and squeeze out all the excess fluid.
Transfer to a bowl and mix together with egg, flour, a good pinch of salt, the cayenne pepper, feta and coriander.

Heat a little oil in a frying pan on medium heat.
Shape the mixture into small, flat rounds in your hands and place in the oil carefully. Cook for three minutes or until nicely browned on each side then place onto some paper towels to drain the excess oil.
Repeat until the mixture is finished. You will need to add more oil to the pan as you go.

Mascarpone and mint dip
Mix all the ingredients together in a small bowl.

Serve the latkes topped with a slice of tomato, a spoonful of dip and a coriander leaf.

Serves 6-8.

Text and image: Ideas

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