Grate the jerusalem artichoke and add to a medium size bowl.

Discard the first 2cm of white spring onion and slice the rest thinly and add to the grated artichoke. Add the ground paprika, salt and pepper.

Add the egg to the mixture and mix well making sure all the egg is combined. Add half the flour and mix, then add a little at a time until the mixture is moist but clumps together and is not too gluggy.

Heat the vegetable oil in a small deep frypan to 180C. When it reaches temperature drop loose spoonsful of the mixture into the oil making sure you do it slowly enough for the oil not to lose temperature.

Cook for approx ten minutes turning occasionally until they are golden brown and crisp. Remove using a slotted spoon and place on draining paper.

Serve immediately with sweet chilli sauce for dipping.