Carrot Fritters

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 plain Greek-style yoghurt
• 1 1/2 tablespoons mango chutney
• coriander sprigs, to serve

Method

1. Using your hands, squeeze excess moisture from carrot and potato. Place grated carrot and potato in a bowl. Stir to combine.
2. Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and egg in a jug until combined. Pour over flour. Stir until smooth. Add carrot mixture and coriander. Stir until well combined.
3. Pour enough oil into a large, non-stick frying pan to cover the base. 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. Remove to a wire rack over a baking tray lined with paper towel, to drain.
4. Meanwhile, combine yoghurt and mango chutney in a small bowl. Place fritters on plates. Season with salt and pepper. Sprinkle with coriander sprigs. Serve with a dollop of yoghurt mixture.