preparation

• Peel the sweet potatoes and boil them for about 10 minutes. They must be really cooked, if they are not yet cook them a little longer. Then drain them and let them steam dry. Now mash the potatoes with a pestle. Then add the finely chopped red onion, garlic, green pepper, half of the harissa, soy sauce, the grated zest of the lemon and the juice of half of a lemon. Add 80 grams of flour. And season with salt and pepper. Mix everything well and let it rest for 10 minutes.
• Now heat the sunflower oil in a frying pan. You should have a layer of 1 centimeter of oil. Place the remaining flour in a flat plate. Now roll the sweet potato mixture into flat balls/cookies in your wet hands. Roll it in the flour and fry them until brown and crispy on all sides. About 4 minutes on each side.
• Now mix the other tablespoon of harissa with the yogurt. Serve the cookies with this sauce. Finely chop some coriander leaves over the cookies.