Carrot, courgette and cumin fritters

These fragrant fritters are easy to whip up for a brunch and also make a lovely light supper. Top with a fried egg, if you prefer.

SERVES 4

PREPARATION TIME 30 minutes COOKING TIME about 30 minutes

FOR THE FRITTERS

● 3 large courgettes, trimmed l and coarsely grated

● 3 large carrots, peeled and l coarsely grated

● 175g self-raising flour l

● ½tbsp ground cumin

● 1tsp ground coriander

● Large handful fresh coriander, finely chopped

● 3 medium eggs, beaten

● 2tbsp mango chutney

● 1tbsp vegetable oil

● 4 medium eggs, poached, to serve

FOR THE SPICED YOGURT

● 2tbsp vegetable oil

● ½tsp ground cumin

● ½tsp cayenne pepper

● 1tsp hot smoked paprika

● Juice ½ lemon

● 300g Greek-style yogurt

1 For the fritters, put the grated courgettes and carrots in the centre of a clean tea towel, wrap up and firmly squeeze out all excess liquid.

2 In a large bowl, mix the flour, spices, fresh coriander, ½tsp fine salt, some freshly ground black pepper and the squeezed veg. Mix in the raw eggs and chutney until combined.

3 Heat ½tbsp oil in a large non-stick frying pan over medium heat. Add large spoonfuls (about 2 heaped tbsp each) of the fritter mixture to the pan, spreading each out a little with the back of the spoon. Cook for 4-5min per side, until golden brown and cooked through. Repeat until you have used all the mixture (you should have 12 fritters in total), adding a little more oil as needed.

4 Meanwhile, for the spiced yogurt, heat oil in a small pan over low heat, until just warm. Stir through the spices and leave to cool slightly and infuse. Stir lemon juice and plenty of seasoning into the yogurt. Strain spiced oil through a fine sieve and ripple through the yogurt. Divide fritters between 4 plates, top each stack with a poached egg and serve with the yogurt.

‘SHARP ORANGE JUICE IS THE PERFECT ACCOMPANIMENT TO THESE SPICED FRITTERS’