Method
Step 1
Squeeze the excess liquid out of the grated potatoes. Then place the potatoes, carrots, flour, cheese, eggs and onion in a large bowl and mix well.
Step 2
Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. When the oil is hot, gently spoon in ¼ cup portions of fritter mixture into the pan. Cook for 5 minutes each side until golden and cooked through – turning only once. Remove, drain on paper towels and keep warm.
Step 3
Turn the grill on in the oven. Place the mushrooms on a baking tray. Remove the stems and drizzle with olive oil. Season with salt and pepper. Grill for about 5 minutes on each side until done.
Step 4
Mix the yoghurt, garlic and lemon in a bowl to make up the yoghurt dressing.
Step 5
To serve, divide the mushrooms between the plates and top each with a fritter, spinach leaf and slice of tomato. Add a dollop of lemon-garlic yoghurt dressing.