Carrot Fritters
Recipe
Serves: 8 people | Prep time: 15 minutes | Cooking time: 15 minutes
British | Starter
Ingredients
- 400g Carrots
- 200g White Potatoes
- 1 pot fresh Coriander
- 1 tsp Stonemill Ground Cumin
- 1 tsp Stonemill Chilli Flakes
- 100g The Pantry Plain Flour
- 100ml Milk
- 1 large Egg
- Sea Salt and Black Pepper
- 70g Brooklea Low Fat Greek Yogurt
- 90g Asia Mango Chutney
- Sunflower Oil to fry
Method
- Peel the carrots and potatoes.
- Coarsely grate them.
- Wash your hands – squeeze excess moisture from the grated vegetables.
- Put the grated veg in a bowl, add the cumin, chilli flakes and season with salt and plenty of pepper.
- Chop the coriander finely and add to the mix.
- Break the egg, whisk and add to the mixture, mixing well.
- Sprinkle over the flour and mix again.
- Add the milk and mix to combine.
- Divide the mixture into 8 – about 80g each.
- Shape into a ball, then flatten into a pattie shape.
- Fry them in some oil on both sides until browned and crisp.
- Mix the mango chutney with the yogurt and serve alongside the fritters.