Crunchy carrot fritters

There’s nothing like a tasty fritter to hit the spot for an easy weeknight meal. These tasty carrot and potato fritters are super budget-friendly and taste absolutely delicious thanks to the crunchy outside and flavoursome filling. They’re great served with a dollop of Greek yoghurt or mango chutney and are perfect alongside a simple salad or some steamed veggies. Any leftover fritters can be kept in the fridge and warmed up the next day for lunch. Enjoy!

Ingredients

• 3 large carrots, peeled, trimmed, coarsely grated
• 1 large desiree potato, peeled, coarsely grated
• 1 cup plain flour
• 1/2 cup milk
• 1 egg
• 1/3 cup fresh coriander leaves, chopped
• olive oil, for shallow frying
• 1/2 cup Greek style yoghurt, to serve

Method

1. Squeeze excess moisture from carrot and potato with hands. Place in a bowl. Stir to combine.
2. Sift flour into separate bowl. Season with salt and pepper. Whisk milk and egg with a fork in a jug until combined. Pour over flour. Stir until smooth. Add carrot mixture and coriander. Stir until well combined.
3. Cover base of large, non-stick frying pan with oil. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, cook fritters, in batches, for 3 to 4 minutes on each side or until golden and cooked through. Transfer to wire rack over a baking tray lined with paper towel to drain.
4. Meanwhile, combine yoghurt and mango chutney in small bowl. Place fritters on plates. Season with salt and pepper. Sprinkle with coriander sprigs. Serve with a dollop of yoghurt mixture.