800 g carrots
2 large potatoes
1 large onion
600 g sweet potatoes
200 g feta, crumbled
6 tbsp wholemeal flour
25 g fresh coriander, chopped
2 tbsp cumin seeds
300 ml olive oil
green salad, lime wedges and yogurt to serve
1. Peel and grate the carrots, potatoes, onion and sweet potatoes. Put in a colander over the sink with a big pinch of salt to drain for 30 minutes.
2. In a large bowl, combine the eggs, feta, flour, coriander and cumin seeds, then beat with a fork until mixed.
3. Squeeze as much liquid from the veg as you can, pressing down hard into the colander for 1-2 minutes, then add to the egg mixture. Stir to combine and season well. Heat the oven to 150°C/fan130°C/gas 2.
4. Heat the oil in a wok or saucepan to 180°C or until a cube of bread sizzles. Put a small handful of the mix in a slotted spoon and lower into the oil. Cook 2-3 at a time: fry for 1-2 minutes, then turn and repeat until golden. Put on a plate and keep warm in a low oven.