Country Living (UK) - - Food & Drink -

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.

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