Carrot, Cumin & Yoghurt Fritters
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Carrot, Cumin & Yoghurt Fritters
Recipe by Courtney Roulston
Dietaries – meat free, vegetarian
Serves – 4 (makes 12 fritters)
Prep Time – 15 minutes
Cooking Time- 15 minutes
Ingredients
3 large carrots, grated a box grater
2 teaspoons whole cumin seeds, toasted, crushed
2 spring onions, finely chopped
1 cup Jalna yoghurt (Bio or Greek)
½ cup mint leaves, chopped-plus extra to serve
½ cup coriander, chopped-plus extra sprigs to serve
2 free range eggs
Sea salt and pepper to taste
2/3 cup self raising flour
Zest of ½ lemon, plus wedges to serve
Extra virgin olive oil for frying
1 tablespoon mango chutney to serve (store bought)
Method
Place the grated carrot, half the cumin seeds, spring onions, half the yoghurt, mint, coriander, eggs, salt, pepper, flour and lemon zest into a large mixing bowl and stir well to combine.
Heat 1 tablespoon of oil in a large nonstick frying pan over a medium heat. Add in 3-4 fritters at a time and cook for 3-4 minutes each side, or until puffed and golden. Repeat until all the fritter mixture has been used. Season with salt while warm.
Meanwhile swirl the mango chutney and cumin through the remaining yoghurt in a small bowl.
Arrange the fritters onto a serving plate and serve with the yoghurt sauce, mint leaves, coriander sprigs and lemon wedges on the side.
