In a large bowl, if you have a sturdy grater grate the potatoes, swede, parsnips and beetroot- or julienne the veg and cut into small strips.
Add the cumin seeds, mustard seeds, beaten eggs and flour. Mix well until all the ingredients are evenly distributed. Season to taste.
Make 16 portions of the mixture, heat the oil in a large frying pan and cook the fritters in batches, cook for 5 mins on each side, until golden brown. Once cooked place on a kitchen towel to soak up any excess oil. Serve with a spoon of yogurt and some fresh coriander.