Makes 12 large fritters
600g kumara, peeled, grated
300g carrots, peeled, grated
4-6 spring onions, finely sliced
2 teaspoons ground coriander
3 teaspoons mild curry powder
1 teaspoon salt
¼ cup chopped parsley
100g potato starch or cornflour
3 eggs, lightly beaten
vegetable oil, for shallow frying
½ cup Greek-style yoghurt, to serve
Combine grated kumara and carrot in a colander, squeeze out as much liquid as possible, then transfer to a bowl. Add spring onion, coriander, curry powder, potato starch or cornflour and egg, season to taste. Mix well.
Heat a thin layer of oil in a large non-stick frying pan on a medium to high heat. Drop spoonfuls of the fritter mix in the oil, 2-3 at a time, depending on size of frying pan. Fry for 5 minutes until golden brown one side, then flip and cook for a further 4-5 minutes until golden brown.
Transfer fritters to an oven tray and keep warm at 150°C for 10 minutes while cooking the remaining of the mixture. Serve immediately with Greek yoghurt, sour cream or cream aioli and plenty of fresh herbs.