CARROT, CHIVE AND PARSLEY FRITTERS
Preparation 30 minutes Cooking 15 minutes Makes 4-6 Carrots and parsley are members of the same plant family, Apiaceae, perhaps making them a natural culinary pairing. The chives add a delicate onion flavour to the mix and, if you grow your own, their flowers make a pretty edible garnish, too.
450g coarsely grated carrot 5 spring onions, finely chopped 2 tbsp each chopped flat-leaf parsley and chives ½ tsp ground cumin 1 tsp ground coriander 1 tbsp plain flour 2 medium eggs, beaten oil, for frying
TO SERVE 2 ripe avocados, peeled, de-stoned and sliced 4-6 fried or poached eggs chive flowers (optional)
1 Wrap the grated carrot in a clean tea towel and squeeze to remove excess liquid.
2 In a large bowl, mix the carrot, spring onions, herbs, spices and flour. Season with salt and freshly ground black pepper. Stir in enough beaten egg to hold the mixture together without being soggy.
3 Put the oil in a large frying pan set over a medium heat. Place mounded tablespoons of the mixture in the pan, spaced apart, and press them down firmly with the back of a fish slice. Cook for 2-3 minutes without moving until golden and set (the fritters will fall apart if you move them too soon). Turn over and fry for another 2 minutes until golden and cooked through. Keep warm while you fry the rest of the mixture. Serve at once with the avocado and a fried or poached egg. The fritters are also good with the chickpea dip (on previous page) and a green salad.