Carrot fritters recipe
This recipe for carrot and chilli fritters with eggplant pickle and yoghurt are as simple as the fritters are delicious.
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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
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