Carrot, ginger and coriander fritters recipe | delicious. magazine

Ingredients

• 750g carrots, coarsely grated
• 3cm piece fresh ginger, finely grated
• ½ tbsp coriander seeds, toasted in a dry pan
• 2 tsp fennel seeds, toasted in a dry pan
• ½ tbsp cumin seeds, toasted in a dry pan
• 1 medium free-range egg, beaten
• 5 tbsp plain flour
• 30g fresh coriander, roughly chopped (including the stalks), plus extra leaves to serve
• 4 tbsp sunflower oil for shallow frying
• Natural yogurt and lemon wedges to serve