CARROT FRITTERS WITH HERBY YOGHURT

These crunchy fritters are a perfect speedy lunch. Carrots bring sweetness and there’s gentle spicing from the nigella seeds and cumin, all cooled down with a herby yoghurt dip.

MAKES 16-20

500g (1lb 2oz) grated carrots 2 large free-range eggs, beaten

1tsp nigella (black onion) seeds

1tsp ground cumin

4 spring onions, finely sliced 3tbsp finely chopped flat-leaf parsley

6tbsp plain flour

4tbsp finely grated Parmesan Salt and freshly ground black pepper

50ml (2fl oz) vegetable or sunflower oil, for frying

FOR THE HERBY YOGHURT

250g (9oz) Greek yoghurt Juice of ½ a lemon

1 small garlic clove, finely grated

2tbsp finely chopped mint leaves

2tbsp chopped dill leaves

TO SERVE

Lemon wedges Side salad

Put the grated carrots into the middle of a clean tea towel and squeeze to remove as much liquid as possible. Tip the carrots into a large bowl. Add the beaten eggs, spices, spring onions, parsley, flour and grated Parmesan and season generously with salt and pepper. Mix with your hands or a wooden spoon until well combined. Chill in the fridge until you are ready to cook the fritters.

For the herby yoghurt, mix the Greek yoghurt, lemon juice, garlic, mint and dill together in a bowl and season with salt and freshly ground black pepper to taste. Set aside.

Place a large non-stick frying pan over a medium-high heat. When it is hot, add the oil and let it heat up. Test the oil by putting a tiny bit of the carrot mixture into the pan; if bubbles form around it, the oil is ready for cooking.

You will need to cook the fritters in several batches. Add heaped tablespoonfuls of the carrot mixture to the pan. Cook for 3-4 minutes, until crisp and golden brown on each side, flattening each one a little with the back of the spoon before flipping it over.

As the fritters are cooked, pop them on a baking tray and keep them warm in a low oven while you cook the rest.

Once all the fritters are cooked, arrange them on serving plates and add a big spoonful of the herby yoghurt. Serve with lemon wedges, and a side salad if you like.