CAR­ROT, GIN­GER, CO­RIAN­DER AND GOAT’S CURD FRITTERS

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

SERVES: 4

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)

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