Quick & Easy
Carrot and coriander fritters
These carrot fritters are perfect for a quick lunch, especially with a watercress salad on the side. They combine the classic carrot and coriander flavours into a hot, crisp alternative to soup.
Ingredients:
- a good handful carrots, about 6, trimmed and washed
- 3–4 spring onions, both green and white parts, sliced
- a good handful fresh coriander, roughly chopped, plus extra to serve
- 2 large free-range eggs, beaten
- 1 tbsp or so plain flour
- 1 handful freshly grated parmesan (or alternative vegetarian cheese)
- a few glugs double cream
- salt and freshly ground black pepper
- a few good glugs fruity olive oil
Directions:
- Grate the carrots in a food processor, then place into a large bowl with the spring onions and as much coriander as you like.
- Add in the eggs and the flour to bind everything together, followed by the Parmesan (it will melt and again will help to hold the fritter together) and, for a touch of luxury, some cream and stir well, seasoning to taste with salt and freshly ground black pepper.
- Just before you fry it's worth squeezing some of the mixture together in your hands to ensure it won't fall apart when cooking. If you think it will, add either a little more beaten egg or flour, only just enough to stick them together.
- Heat a large frying pan, add in the oil and form the mixture into thin fritters, so they will cook quickly. Fry for 4–6 minutes until golden-brown on both sides. Remember the golden rule of frying – don't play with the food too much, let the fritters form a crust before you turn them over. Serve straightaway scattered with more coriander.