Peel and dice the carrots, onion and sweet potato. Dice the courgette. Place it in the Instant Pot for 5 minutes on the steam setting. When it has cooked for 5 minutes remove the pressure straight away and drain the vegetables.
Place the vegetables into a tea towel and squeeze out any excess moisture. Once they are drained place in a mixing bowl.
Using a blender, blend the turmeric granola. Place it into the mixing bowl with your drained vegetables.
Add to the bowl salt and pepper along with the juice and rind of one lime.
Mix well and form into fritter like shapes.
Fridge for an hour so that they have chance to harden.
Cook for 15 minutes at 200c.
Serve with my Paleo ranch dressing.