Carrot, Cumin and Feta Fritters with Coriander Yogurt

Sticking with the theme of brightly coloured food, I decided to make these lovely fritters for a mid-morning snack. They are great for a relaxing weekend when you have some time on your hands and only take around 30 mins to make. The original recipe is from Olive Magazine and can be seen here.


 Ingredients (serves 2):
* 1 tsp ground cumin
* 1 medium egg
* 4 tbsp self-raising flour
* 125g carrots , coarsely grated
* 1 small onion , finely sliced
* 50g feta cheese , crumbled
* Extra virgin olive oil

To serve:
* 4 tbsp natural yogurt
* 2 tbsp chopped coriander

Method
Chop enough coriander to make two tablespoons. Stir into the natural yogurt.

Peel and grate two medium-sized carrots (enough to make 125g grated carrot).

Finely slice one onion. Crack the egg into a bowl. Add in cumin, flour and 2 tbsp water. Mix until you have a smooth batter.

Pour the batter into a large bowl. Stir in grated carrots, onion and crumbled feta cheese. Season well. Heat 2 tbsp olive oil in a non-stick frying pan. Spoon dollops of the batter into the pan, flatten slightly with the back of a spoon or fork and cook for 2-3 minutes on each side until golden brown.

Serve with coriander yogurt.