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This week's recipe: carrot and cumin fritters with spiced yoghurt


Ingredients

- 3 large carrots, peeled and finely grated (you need 2 cups of grated carrot)
- 1 onion, grated
- 2 egg
- ½ cup dried breadcrumbs
- 1 teaspoon ground cumin
- Vegetable oil for frying

Spiced Yoghurt:
- 200 g greek yoghurt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon coriander leaves, finely chopped

Preparation

Step 1

Place the grated carrot in a bowl and squeeze out as much liquid as possible.

Step 2

In a clean bowl mix the carrot, onion, eggs, breadcrumbs and cumin together.

Step 3

Season with salt and pepper. Divide the fritter mix into 12 equal portions.

Step 4

Carefully roll into flat rounds 2 cm thick (This fritter mix is quite delicate and you may need to squeeze a little excess liquid out when you roll).

Step 5

Fill a large frying pan ¼ full with oil. Heat unitl a piece of bread turns golden in 30 seconds.

Step 6

Fry the fritters in batches for 2-3 minutes each side until golden brown. Transfer to a plate covered with kitchen paper and keep warm.

Step 7

For the spiced yoghurt mix the yoghurt with the spices and fresh coriander. Season with salt and pepper.

Step 8

Serve the fritters with the yoghurt.

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