Pell and wash one sweet potato, shred the sweet potato over a cutting board or shallow bowl, grab 3 cups of the shredded sweet potato and add to a cheesecloth, over a sink twist the cloth and try to remove as mush as possible of the water in the sweet potatoes, then add to a large bowl

Drain 2 tins of tuna in olive oil and add to the bowl with the shredded sweet potatoes, also add 1 large shredded or minced clove of garlic, a ¼ cup of diced onions, 2 tbsp freshly chopped chives and a ¼ cup of all-purpose flour, in a seperate bowl whisk 2 eggs and then add to the bowl with the rest of the ingredients, season everything with a ½ tsp of sweet smoked paprika, a pinch of sea salt and freshly cracked black pepper

Mix all the ingredients together until you form a paste, then grab about a ¼ cup of the mixture and shape it into a ball, add to parchment paper, continue to do this until all the mixture is gone, you should get about 9 to 10 balls, then gently push each one down, you want a circular design that is ½ inch thick

Heat a large frying pan with a medium heat, after 4 minutes add in a generous 2 tbsp of extra virgin olive oil and start adding the fritters, cook in batches to not over-crowd the pan, after 2 ½ to 3 minutes flip the fritters, after another 2 ½ to 3 minutes start removing them from the pan and transfer to a dish with paper towels, continue to cook until they are all done

To make the garlic yogurt sauce, add ½ cup Greek yogurt into a bowl, shred in 1 clove of garlic, squeeze in ½ tsp lemon juice, pour in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined

Add the garlic yogurt sauce to a plate and decorate the fritters around it, sprinkle with freshly chopped chives, enjoy!