Sweet potato and beetroot rosti with jalapeno dressing

Instructions

1 Place flour and chives in a mixing bowl, making a well in centre. Add eggs, whisking to combine. Season with freshly ground black pepper. Add sweet potato and beetroot, folding to combine.

2 Heat oil in a large frying pan over medium heat. Spoon ¼ cup amounts of batter into pan and cook rosti for 3 minutes each side, or until golden.

3 Meanwhile, to make jalapeno dressing, place all ingredients in a food processor and process until smooth. Add water until desired consistency.

4 Divide fritters between two plates. Drizzle over jalapeno dressing and serve topped with radish and fresh herbs.