Heat ¼ cup of cooking oil in a frying pan over medium heat.

To make the potato fritters, place the grated potato in a large bowl. Add the chilli flakes, flour, water, sea salt, and black pepper. Mix well until a thick batter forms. Shape the mixture into fritters and fry in the hot oil until golden and crispy on both sides, about 5 minutes per side. Transfer to a plate lined with a paper towel to drain any excess oil.

To make the dill yoghurt, combine all the ingredients in a bowl and mix until well combined. Set aside.

For the jammy eggs, bring a pot of water to a boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to a bowl of cold water to stop the cooking process, then peel once cool enough to handle.

To serve, arrange the fritters on a plate and dollop with dill yoghurt. Halve the jammy eggs and place them over or beside the fritters. Add avocado, then drizzle with extra virgin olive oil and finish with a sprinkle of chilli flakes and extra fresh herbs.

Simple Swaps / Additions
Leave out the chilli flakes or use freshly chopped chilli.
Use whatever flour you have – wholemeal, white or gluten free.
Swap the dill for any other herb, such as parsley, basil or coriander.
Swap the lemon for a lime.
If you are making these over the Christmas period, serve with some ham or smoked salmon.

We highly recommend doubling the dill yoghurt sauce. It is delicious dolloped or served with a side of salmon, bowl of grilled prawns, ham or a leg of lamb. Try it as a dip for polenta fries or falafels.

Low FODMAP – leave out the garlic in the dill yoghurt sauce.