Carrot fritters with yoghurt

The carrot was well known to the ancients, and was mentioned by many Greek and Latin writers. The Ancient Greeks called it philtron, which translates to love charm. They believed the carrot made men and women more affectionate.

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 100 g Greek feta, crumbled
• 3 cups carrot, coarsely grated
• 1 tsp ground cumin
• ½ cup spring onions, finely chopped
• ½ cup fresh coriander, finely chopped
• 100 g plain flour
• salt and cracked pepper, to taste
• extra virgin olive oil, for frying

Yoghurt dressing

• 1 tbsp Dijon mustard
• 2 tbsp Greek-style yoghurt
• ½ lemon, juiced
• ½ clove garlic, minced
• 50 ml extra virgin olive oil
• salt and cracked pepper, to taste

Chilling time 1 hour

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Combine all the dressing ingredients and whisk. Store in the fridge for at least 1 hour.

In a bowl, combine the feta, carrot, cumin, spring onion, coriander and flour, and season with salt and pepper. Form a ball using your hands and flatten. Repeat with the remaining mixture to make 10 rounds.

Heat the olive oil in a frypan over medium-high heat, using enough to cover the entire base. Fry the fritters on one side for 2 minutes or until golden brown. Turn over and cook other side.

Serve the fritters immediately on a platter with the dressing.

© 2012 Maria Benardis

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.