Cabbage, Carrot And Potato Fritters

Instructions:

• 1. To make the tomato sauce, place the garlic, chopped tomatoes, sweetener and basil leaves in a small saucepan. Bring to the boil, then reduce the heat to low, cover and simmer gently for 15–20 minutes. Season well and remove from the heat. Leave to cool.
• 2. Meanwhile, make the fritters by mixing together all the ingredients, except the Fry Light, until thoroughly combined. Lightly spray a large, non-stick frying pan with Fry Light and place over a medium to high heat.
• 3. Working in batches, drop tablespoonfuls of the mixture onto the hot pan and flatten slightly with the back of a spoon. Cook for 3–4 minutes on each side, until golden. Remove with a slotted spoon and transfer to individual plates and serve with the tomato sauce and yogurt on the side.