Curried root vegetable fritters with mango chutney yogurt dip

Blitz the potatoes (300 g), carrots (250 g), parsnips (200 g) and swede (200 g) in a food processor or grate with a box grater, and empty into a large mixing bowl.

Heat a splash of oil in a medium non-stick frying pan and add the mustard seeds (3 tsp) and cumin seeds (2 tsp), sizzling for a couple of seconds to release the fragrance. Add the salad onions (1 bunch) and sauté for 2-3 minutes, until softened. Stir this into the veg mix along with the flour (6 tbsp), eggs (2), curry powder (1 tbsp), turmeric (1 tsp) and most of the coriander (1 bunch), reserving some to garnish. Season with salt and pepper.

Preheat the oven to 180°C/160°C fan/gas mark 4 and line a baking tray with parchment paper.

Wipe the pan clean with kitchen paper and add a splash of oil and pop back over a medium heat. Working in batches, spoon in tablespoonfuls of the batter and fry for 3-4 minutes on each side, squishing and shaping them slightly with a spatula, until golden and cooked through. Keep the cooked fritters warm on the tray in the oven as you work.

Add the yogurt (5 tbsp) to a bowl then swirl through the mango chutney (1 tbsp).

Serve the cooked fritters with the mango chutney yogurt, lime wedges (1) and coriander.