Carrot, ginger and coriander fritters

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the carrots and ginger into a square of muslin or a clean J-Cloth and squeeze out as much liquid as possible. Put in a medium mixing bowl and stir in the remaining ingredients (except the oil, yogurt and lemon) and a pinch of salt and pepper.
2. Heat 2 tbsp sunflower oil in a large heavy-based frying pan over a medium-high heat and drop 8 heaped tablespoons of the fritter mixture into the pan. Press down with a spatula (you may need to cook fewer at a time if your pan is small). Cook for 3-4 minutes on each side until golden. Remove with a slotted spoon and transfer, in a single layer, to a large baking tray lined with non-stick baking paper. Repeat with the remaining oil and fritter mixture.
3. Bake for 10 minutes, turning halfway, until cooked through. Sprinkle with extra coriander leaves and salt, and serve with yogurt and lemon wedges.