Beat the eggs in a bowl. Add the sweet potatoes, onion and ginger and mix well. Sprinkle over the flour, spices and seasoning and mix really well.
Heat the oil in a large frying pan and place large spoonfuls of the mixture in the pan, flattening slightly with the back of a spatula. Cook for 5–6 minutes over a medium heat, turning once, until crisp and golden. Drain on kitchen paper and keep warm. Repeat with remaining mixture.
Arrange the fritters on plates, garnish with coriander leaves and serve with mango chutney.