Sweet potato and carrot latke with pickled cucumber  

Instructions

1 Preheat oven to 180°C. Place cornflour, garlic powder and sesame seeds in a large mixing bowl. Make a well in centre, then add eggs, whisking to combine. Add the carrot, sweet potato and spring onions, tossing to combine.

2 Heat the oil in a large ovenproof frying pan over medium-high heat. Pour mixture into pan and cook for 5 minutes. Transfer pan to oven and cook for a further 15–18 minutes, or until the potato is cooked and crispy.

3 Meanwhile, to make pickled cucumber, place the vinegar and honey in a large bowl, mixing to dissolve honey. Add cucumber, gently tossing to coat, then set aside for 10 minutes.

4 To make tahini yoghurt, place all ingredients in a small bowl, mixing to combine. Transfer latke fritters to a large serving plate. Top with pickled cucumbers, dollop with tahini yogurt and serve garnished with mixed salad leaves.