Carrot and sweet potato fritters

Preheat an oven to 170 degrees/gas 3.

Mix the grated vegetables together in a colander. Sprinkle a pinch or two of salt over them, and let sit for 30 minutes or so to draw out the water. Then, with your hands, press and squeeze out any excess water, which will also help get rid of excess salt. In a bowl, mix together the rest of the ingredients, before adding the grated vegetables to form something very close to a dry batter. Fry spoonfuls of the mixture in butter for five minutes before finishing them off by baking in the oven for 20 minutes. Serve warm or cold.