Name: Carrot and chilli fritters with eggplant pickle and yoghurt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 gm carrots (about 3 large), coarsely grated; ½ tsp each coriander and caraway seeds, crushed; 6 spring onions, finely chopped; 150 gm Persian feta, drained; ½ cup each coriander and mint leaves, firmly packed and finely chopped, plus extra to serve; 2 eggs; 75 gm (½ cup) plain flour, sifted; 80 ml (⅓ cup) lemon extra-virgin olive oil, plus extra for drizzling; Eggplant pickle, natural yoghurt and winter slaw (see note), to serve

Carrot and chilli fritters with eggplant pickle and yoghurt

These fritters are the perfect way to get your five serves of vegetables in. Packed with carrot and served with natural yoghurt, these little beauties are a dinnertime champion.

Serves 4

Prep

20M

Cook

15M

Total

35M

We serve these fritters alongside a winter slaw made of cabbage and zesty green apple, though you can make it according to your taste. The tangy natural yoghurt complements the sweet carrot perfectly. To make these little delights even more substantial, tuck them into a toasted Indian flatbread and dress with a squeeze of fresh lime.

Ingredients

500 gm carrots (about 3 large), coarsely grated

½ tsp each coriander and caraway seeds, crushed

6 spring onions, finely chopped

150 gm Persian feta, drained

½ cup each coriander and mint leaves, firmly packed and finely chopped, plus extra to serve

2 eggs

75 gm (½ cup) plain flour, sifted

80 ml (⅓ cup) lemon extra-virgin olive oil, plus extra for drizzling

Eggplant pickle, natural yoghurt and winter slaw (see note), to serve

Method

1.Place carrot into a bowl with crushed spices, spring onion, feta, herbs, eggs and flour; season to taste and mix to combine. Divide mixture into 12 and shape into 7cm-diameter fritters and place on a tray lined with baking paper.

2.Heat 1 tbsp oil in a frying pan over medium heat, cook the fritters in two batches, turning halfway until golden (2-3 minutes each side). Remove from pan and keep warm. Repeat with remaining oil and fritters.

3.Serve fritters warm with eggplant pickle, yoghurt and winter slaw on the side. Scatter with coriander and drizzle with extra lemon oil.

Eggplant pickle and winter slaw are available from supermarkets and greengrocers.
Notes

The Gourmet Traveller Team

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Styling by Lucy Busuttil