Carrot and Coriander Fritters with Yoghurt

• 500gcarrots, coarsely grated
• 1 x 400gtin chickpeas, drained and rinsed
• 4spring onions, finely sliced
• 20gcoriander, chopped
• 2 tspground cumin
• 1 tspground coriander
• 30 mllemon juice
• 3eggs
• 100gplain flour
• 4 tbspolive oil
• fine salt
• black pepper
• 250gGreek yoghurt
• 1garlic clove, crushed
• 1round or iceberg lettuce, leaves torn
• Finely grated lemon zest (2 g)

Method

1. 1Put the grated carrots in a clean tea towel or a sieve and squeeze hard over the sink until no more liquid runs out. This is the step that decides whether you get fritters or carrot mush, so squeeze properly.
2. 2Tip the chickpeas into a large bowl and crush with a potato masher or fork until roughly broken up with some whole ones left. Add the carrots, spring onions, fresh coriander, cumin, ground coriander, lemon zest, a teaspoon of salt and plenty of pepper.
3. 3Beat in the eggs, then the flour, until the mixture holds together. Divide into 12 equal portions; each is roughly 3 tablespoons of mixture.
4. 4Mix the yoghurt with the crushed garlic, 15 ml lemon juice and a small pinch of salt.
5. 5Heat 2 tbsp olive oil in a large frying pan over medium heat. Add six portions, leaving space between them, and flatten to about 1 cm thick. Fry for 4–5 minutes per side until golden, firm and cooked through. Transfer to a warm plate. Add another tablespoon of oil and repeat with the remaining six fritters. Use three batches with the same total oil if your pan cannot fit six comfortably.
6. 6Toss the torn lettuce with the remaining 15 ml lemon juice, the last tablespoon of olive oil and a little salt. Serve three fritters per person with the garlic yoghurt and salad.

Per serving

kcal

490

protein

21g

fibre

9.8g

carbs

49g

fat

23.1g