Curried Carrot Fritters with Toasted Cumin and Coriander Yoghurt

Curried Carrot Fritters with Toasted Cumin and Coriander Yoghurt

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, September 4, 2016.
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A great vegetarian winter meal.

Ingredients

ROAST CAULIFLOWER AND SPINACH TOSS

  • ¼ head cauliflower, cut into small florets until you have 1½ cups worth
  • 300g orange kumara, scrubbed and diced 1cm
  • ½ teaspoon ground cumin
  • 1½ teaspoons olive oil
  • ½ bag baby spinach leaves (reserve 1 small handful for fritters)
  • 100g red grapes, cut in half

TOASTED CUMIN AND CORIANDER YOGHURT

  • ¼ cup natural yoghurt
  • ½ teaspoon toasted coriander and cumin
  • ¼ teaspoon runny honey

CURRIED CARROT FRITTERS

  • 1½ teaspoons olive oil
  • ½ brown onion, finely diced
  • 1¼ teaspoons carrot fritter spice mix
  • 2 eggs
  • ¼ cup + 2 tablespoons flour
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 carrot, grated until you have about 1 cup worth, loosely packed
  • ½ spring onion, white and green part, finely chopped
  • Reserved baby spinach leaves, finely chopped
  • 1 tablespoon olive oil

DRESSING

  • 1½ teaspoons extra-virgin olive oil
  • 1 teaspoon white wine vinegar

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss cauliflower, kumara and ground cumin with olive oil on prepared tray. Season with salt and pepper and roast for 15–17 minutes, until kumara is starting to caramelise. Turn once during cooking.
  3. In a bowl, mix all toasted cumin and coriander yoghurt ingredients. Set aside. Heat olive oil in a fry-pan on medium-high heat. Cook onion for 2–3 minutes until soft. Add spice mix and cook for about 1 minute, until fragrant. Remove from heat. In a large bowl, whisk dressing ingredients.
  4. Whisk one egg in a medium bowl then discard 2 tablespoons of egg. Add second egg to bowl and lightly whisk. Add flour, baking powder and salt and mix to combine. Add milk and whisk until smooth. Add all remaining fritter ingredients (except oil) and cooked onion mixture and mix well. Season with pepper.
  5. Heat olive oil in a fry-pan on medium heat. Using a heaped tablespoon measure, scoop out fritter mix and dollop into pan. Cook fritters, in batches, for about 2 minutes each side, or until golden and cooked through.
  6. Add cooked cauliflower, first measure of spinach leaves and grapes in bowl with dressing just before serving and toss to coat.
  7. Divide curried carrot fritters between plates and serve roast cauliflower and spinach toss on the side. Drizzle over toasted cumin and coriander yoghurt.

Nutritional Information

Energy 1900 kj
454 kcal
Protein 13.3g
Carbohydrate 52.1g
Fat 20.3g