Carrot and Potato Fritters with Mint Yoghurt

clock 20 minutes + 20 minutes bowl Serves 4


  • 4 medium carrots, grated
  • 2 large potatoes, peeled, grated
  • ¾ cup plain flour
  • Salt
  • Freshly ground black pepper
  • 2⁄3 cup buttermilk
  • 1 egg, lightly beaten
  • 1 spring onion, thinly sliced
  • 1⁄ 3 cup rice bran oil
  • Mint Yoghurt
  • ¾ cup low-fat greek-style plain yoghurt
  • ¼ cup finely chopped mint, plus extra mint sprigs, to garnish (optional)
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  • 1. Place grated carrot and potato in a bowl. Pick mixture up with clean hands and squeeze out any excess moisture.

  • 2. Sift flour into a large bowl. Season with salt and pepper. Add buttermilk and egg, stirring until smooth. Add carrot mixture and spring onion. Mix well. Use your hands to mould 2 tablespoons of batter into a ball and flatten slightly. Repeat with remaining batter.

  • 3. Heat oil in a large non-stick frying pan on medium. Cook fritters in batches for 3-4 minutes each side, until golden and cooked through. Drain well on a paper towel and keep warm.

  • 4. Meanwhile, mix together yoghurt and chopped mint. Divide fritters between serving plates, serve with yoghurt and garnish with mint sprigs, if using.

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