These fragrant fritters are easy to make, perfect for a light dinner or ideal for brunch too.
Serve with a yoghurt raita on the side and top them with a poached or fried egg – whichever takes your fancy!
For the fritters
3 large courgettes coarsely grated
3 large carrots coarsely grated
175g self-rasing flour
1/2 tablespoon ground cumin
1 tsp ground coriander
A large handful of fresh coriander
3 medium eggs beaten
2 tablespoons mango chutney
Salt & pepper
Oil for frying
4 either poached or fried eggs to serve
For the yoghurt raita
300g Greek Yoghurt
4 Spring onions finely chopped
1/4 cucumber finely chopped
Spoonful of mango chutney
Salt & Pepper
WHAT TO DO:
First, combine all the yoghurt raita ingredients and leave to one side, or in the fridge – this can be made ahead of time.
Add the grated carrots and courgettes into a mixing bowl and stir very well to combine.
In another large bowl, beat 3 of the eggs with the flour until there are no lumps.
Now add the contents of the carrot bowl to the egg mix and stir in the cumin, coriander, chutney, seasoning and fresh coriander leaves.
Heat half the oil in a large nonstick frying pan until hot, then, using a large cook’s spoon, add dollops of the mixture (the complete mixture should make at least 12 fritters).
Cook in batches depending on the size of your pan over medium heat for 3 minutes, then when golden underneath, turn over and cook for a further 3 minutes or until browned.
Turn out onto kitchen paper and keep warm while you cook the remainder in the rest of the oil.
Top with a fried egg, or poached egg on the side … fresh asparagus is a perfect vegetable to accompany this too!