Hot, aromatic harissa made from chilli and assorted spices and herbs and is spicy and fragrant, this dish has a delicious twist.
Cooking times
Information not currently available
Ingredients
100 ml Greek yogurt
2 tbsp Greenfields harissa
750 g sweet potatoes peeled
100 g flour
1 tsp salt
½ tsp Greenfields cinnamon
½ tsp Greenfields ground ginger
½ tsp greenfields allspice
1 pinch Greenfields cayenne pepper
2 eggs lightly beaten
6 tbsp vegetable oil
Method
Combine the yogurt and harissa in a small bowl and refrigerate until needed. Preheat the oven to 250 and line a baking sheet with foil.
Grate the sweet potatoes on the coarse side of a box grater and place the shreds in a large bowl. In a small bowl, whisk together the flour, salt, and spices until combined.
Add the flour mixture and the beaten egg to the sweet potatoes and toss with a fork to combine. Heat the oil over high heat in a large nonstick skillet.
When the oil is sizzling, turn the heat down to medium-high and scoop 1/4 cup of the sweet potato mixture into the skillet and flatten with a spatula. You can cook three to four at a time, but do not overcrowd.
Flip the latkes when the underside is browned, about two minutes. Cook the second side for 1.5 to two minutes until browned. Repeat with the remaining batter.
Can be kept warm in the oven until needed. Serve warm with yogurt harissa sauce.
