Carrot and Potato Fritters with Mint Yoghurt

20 minutes + 20 minutes Serves 4

Ingredients

  • 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)
Buy these ingredients now
Loading the player...

How to Use Four Sides of your Grater

Method

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.

Related Recipes