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Carrot fritters and roast pumpkin salad |
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| Ingredients For the carrot fritters 4 carrots, peeled and grated 1 teaspoon ground cumin 1 clove garlic, crushed 1 tsp ground coriander 1 tsp ground turmeric ½ tsp cayenne pepper 3 tbsp finely chopped spring onions 2 tbsp chopped coriander 1 egg, beaten 150ml/¼pint milk 140g/5oz plain flour oil, for frying To serve with the carrot fritters Greek yoghurt handful of coriander sunflower oil for cooking For the pumpkin salad 2lb/900g pumpkin, roasted, peeled and mashed 1 tbsp balsamic vinegar 1 tbsp red wine vinegar 5 tbsp extra virgin olive oil 2 cloves garlic, mashed with a little salt 4 tsp harissa (chilli paste) 1½ tsp ground caraway seeds To serve 2 tbsp chopped coriander 2 hard-boiled eggs, peeled Method 1. To make the carrot fritters, combine the grated carrots with all the remaining ingredients except for the oil. Mix well to make a stiff mixture. 2. Heat the oil in a deep frying pan. When hot carefully drop spoonfuls of the mixture into the oil and cook for two minutes on each side. Remove and drain on paper towel. 3. Serve with a small dollop of Greek yoghurt on each fritter and top with a coriander leaf. 4. To make the pumpkin salad, mix together the vinegars, oil, garlic, harissa and caraway seeds in a bowl. Add the pumpkin and combine. 5. Season if necessary and garnish with the coriander and quartered eggs. |
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