Ingredients • 1 medium sweet potato, peeled and grated • 200g carrots, peeled and grated • 1/2 onion finely chopped • Tabasco sauce • 1 large garlic clove, finely chopped • 1 tbsp cumin • handful coriander, stalks finely chopped, leaves reserved • 4 tbsp plain flour • 3 eggs, beaten • Lime wedges to serve • sunflower oil spray

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Add the grated sweet potato and carrots to a bowl with the onion, finely chopped garlic, cumin, Tabasco and chopped coriander stalks.
Season and mix together.
Add the flour and beaten eggs to the bowl, mixing well to combine.
Line a baking tray with nonstick baking paper
spray the surface with the sunflower oil, until fully coated.
Mould the mixture into 12 equal-sized, round patties in your palm and squeeze gently to create a solid shape.
Put on the tray and spray some sunflower oil over the patties.
Cook in the oven for 20-25 minutes, until golden and crispy.
Serve with the Coriander leaves and a wedge of Lime