1 tsp each ground cumin, coriander seeds and dried chilli flakes
1 cup (100g) almond meal
1/2 cup (140g) tahini
Juice of 1 lemon, plus lemon wedges to serve
2 chorizo, skins removed, crumbled
Toasted flaked almonds, amaranth leaves and micro radish, to serve
Preheat oven to 200°C. Place garlic on a sheet of foil and drizzle with 1 tbs oil. Enclose garlic in foil and roast for 1 hour or until very soft. Cool, then squeeze garlic flesh into a bowl, discarding peel. Set aside.
Combine sweet potato, spices, almond meal and eggs in a bowl. Season. Heat remaining 1/3 cup (80ml) oil in a large non-stick frypan. In 2 batches, add 1/3 cup sweet potato mixture per fritter to frypan, flattening with a spatula into 10cm rounds. Cook for 2-3 minutes each side, turning carefully, until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture (add more oil if necessary).
Place garlic flesh, tahini, lemon and 1/4 cup (60ml) iced water in a food processor. Whiz until glossy and thick. Season.
Place chorizo in a non-stick frypan. Cook over high heat, stirring, for 8-10 minutes until crisp.
Top fritters with chorizo, almonds, amaranth and radish. Serve with roasted garlic tahini and lemon wedges