Carrot fritters with spiced yoghurt

by Delicious magazine
Carrot fritters with spiced yoghurt


50g plain flour
1½ tsp ground cumin
1½ tsp ground coriander
1 small bunch fresh coriander, chopped, a few leaves reserved
1 garlic clove, crushed
1 tbsp olive oil, plus extra for frying
3 medium free-range eggs, beaten
3 carrots, grated, excess water squeezed out
2 onions, sliced
150g feta, crumbled

For the spiced yogurt
1 tbsp olive oil
½ tsp ground coriander
½ tsp ground cumin
1½ tsp ground turmeric
½ tsp paprika
200g greek yogurt


In a mixing bowl, combine the flour, ground cumin, ground and fresh coriander, garlic, olive oil, eggs, carrots, onions and 75g of the feta. Season with salt and pepper, then stir well to coat the vegetables in the egg mixture. Heat a large non-stick frying pan with a generous glug of oil over a medium heat. Using your hands, shape 8-10 patties from the carrot mixture. Fry gently, in 2-3 batches, for 4-5 minutes on each side until golden brown and the vegetables are tender. Drain on kitchen paper and cook the remaining fritters, adding more oil as necessary. Meanwhile, heat the oil for the spiced yogurt in a separate small pan over a low-medium heat. Add the ground spices and cook for a few minutes until fragrant. Remove from the heat and leave to cool. Stir the spiced oil into the yogurt and season with salt and pepper. Serve the fritters warm with the spiced yogurt and scatter with the remaining fresh coriander and feta.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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