These carrot fritters are so quick and easy to make too, especially if you have a food processor with a grater attachment, which is a great thing because I’ve been feeling exhausted lately (for reasons I won’t go into) so spending hours cooking isn’t something I’ve not been doing much of lately.
Combine the carrot, spring onion, ground cumin, ground coriander, fresh coriander, salt and garlic in a bowl and mix to combine. Add the beaten eggs and flour and mix until just combined.
Heat the oil in a large frying pan over a medium to high heat and add spoonfuls of the mixture and use a spatula to flatten the mixture into discs. Cook until golden on each side, roughly 2 minutes, before draining on paper towel and placing in a warm oven to keep warm while you cook the remaining fritters.
Serve with a wedge of lemon, a crunchy salad and a spoonful of natural yoghurt.