Sweet potato and zucchini pancakes

 

Ingredients

350 g sweet potatoes, coarsely grated
200 g courgettes, coarsely grated
2 spring onions, thinly sliced
​​1 tsp grated cheddar
3 eggs, lightly beaten
1/2 tsp flour
2 1/2 tbsp olive oil
350 g mixed tomatoes, halved or quartered
60 g arugula
1/4 tsp spinach
3/4 tsp yoghurt

How to:

Combine sweet potato, zucchini, spring onion, cheddar, and egg in a large bowl.
Stir in flour until well combined and season with salt and pepper.
Heat 2 tablespoons oil in a large skillet over medium heat. Add four 1/4 cup portions of the sweet potato mixture to the skillet.
Cook for 3 minutes on 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.
Combine tomato, spinach, and arugula in a medium bowl. Drizzle with remaining oil and season with salt and pepper.
In a small bowl, combine spinach dip and yogurt. Place pancakes on a serving platter. Season with salt and pepper and enjoy.