Recipe: Carrot and Coriander Fritters

[New Gal]

INGREDIENTS

3 medium-sized carrots, or 5 small ones.
6 spring onions
Large handful (about 20g) fresh coriander
2 tsp ground cumin
1 tsp dried coriander leaf
1 tsp chilli powder
1 tsp garam masala
1/2 tsp ground coriander
1 tsp turmeric
114g (about 1 mug full) plain flour
3 eggs
Oil for frying.
Small piece Feta cheese (optional)
Serving Size : Makes roughly 8-10 fritters, would serve 1-4 people.

METHOD

1. Grate the carrots. Put the resultant orange strands aside.

2. Trim and slice the spring onions. Place these in a large bowl.

3. Roughly chop the coriander and add it to the onions, along with all the herbs and spices.

4. Sprinkle the bowl with the flour, ensuring an even covering.

5. Beat the eggs. Tip them into the bowl and mix well. It should form a reddish-golden lumpy batter. If using, crumble the cheese into the batter.

6. Add the grated carrots and mix until combined. Don't be alarmed by the lumpy stiffness of the batter, it's meant to be this way. If it seems dry, beat another egg, and if it's too sloppy, add more flour. It should stick to the spoon but also fall off.

7. Heat the oil in a large skillet. Dollop roughly palm-sized amounts of the batter into the pan and flatten with a fish slice to patties roughly 1 cm thick. Fry until golden brown on both sides.

8. Serve on a large plate with coleslaw on the side.

ADDITIONAL INFO

You can easily turn up the heat or adapt the flavour depending on your personal tastes. I recommend using red onion for a sweeter flavour, or slicing a red chilli in to boost the heat.