CARROT, GINGER, CORIANDER AND GOAT’S CURD FRITTERS
3 (500g) large carrots, coarsely grated 1 tsp coriander seeds, crushed 6 spring onions, chopped 300g goat’s curd or other soft goat’s
cheese 1 bunch coriander, leaves and stalks
chopped 2 eggs ½ cup (75g) plain flour 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle Sliced avocado, lemon wedges and
watercress to serve
Place the carrot into a bowl with the crushed coriander seeds, spring onion, 150g goat’s curd, chopped coriander, eggs and flour. Season with salt and pepper then mix together.
Heat 1 tbs olive oil in a frypan over medium heat then, using about ¼ cup of mixture for each, form 3 fritters. Cook the fritters for 2-3 minutes then turn and cook for a further 2-3 minutes on the other side until golden. Remove from the pan and keep warm. Repeat with remaining oil and mixture to make 12 fritters.
Serve fritters warm with the remaining goat’s curd, avocado, lemon wedges and watercress, and drizzle with extra oil.
NUTRITION • 20G PROTEIN • 14G SAT FAT • 22G CARB • 8G SUGARS • 360MG SODIUM • 505 CAL (2115KJ)