This lighter bite is full of our favourite flavours and is completely gluten free!
Grate the potatoes and halloumi into a large bowl. Finely slice the spring onions and add them to the bowl.
Crack the eggs into the bowl and stir them through the grated mixture. Add the flour, paprika and black pepper, then finally add the milk and give the ingredients a good stir.
Shape the mixture into patties with your hands, then cook the fritters over a low-medium heat for 10 minutes. Flip and cook for a further 5 minutes on the other side. The low, slow cooking caramelises the sweet potato and brings out the flavours.
Slide the fritters out of the pan, stack them up and serve with your choice of toppings.