Step 1

Combine sweet potato, zucchini, spring onion, cheddar and egg in a large bowl. Stir in the flour until well combined. Season.

Step 2

Heat 2 tbs of the oil in a large frying pan over medium heat. Add four 1/4-cup (60ml) portions of the sweet potato mixture to the pan. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining sweet potato mixture.

Step 3

Combine the tomato and spinach and rocket in a medium bowl. Drizzle with the remaining oil. Season.

Step 4

Combine dip and yoghurt in a small bowl. Arrange the fritters on a serving platter. Season. Serve with the salad and yoghurt mixture.