Carrot, ginger and coriander fritters

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

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

Method

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.
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.
Bake for 10 minutes, turning halfway, until cooked through. Sprinkle with extra coriander leaves and salt, and serve with yogurt and lemon wedges.

Method

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.
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.
Bake for 10 minutes, turning halfway, until cooked through. Sprinkle with extra coriander leaves and salt, and serve with yogurt and lemon wedges.

delicious. tips

If you like heat, add a freshly chopped green chilli or 1 tsp dried chilli flakes to the mix.
You can make these fritters a few hours in advance and rewarm in a medium-hot oven until piping hot.
Fritters are usually deep-fried, but we’ve reduced the fat – and the calories – by shallow frying, then baking in a hot oven until crisp.

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