Wrap the grated sweet potato and butternut in a tea towel and squeeze out all the excess fluid.
Transfer to a bowl and mix together with egg, flour, a good pinch of salt, the cayenne pepper, feta and coriander.
Heat a little oil in a frying pan on medium heat.
Shape the mixture into small, flat rounds in your hands and place in the oil carefully. Cook for three minutes or until nicely browned on each side then place onto some paper towels to drain the excess oil.
Repeat until the mixture is finished. You will need to add more oil to the pan as you go.
Mascarpone and mint dip
Mix all the ingredients together in a small bowl.
Serve the latkes topped with a slice of tomato, a spoonful of dip and a coriander leaf.
Text and image: Ideas
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