Carrot, potato, corriander and cumin fritters

Carrot, potato, corriander and cumin fritters


  1. Place the flour, cumin seeds, garlic and finely chopped coriander into a bowl. Pour over the eggs and lightly whisk to combine.
  2. Coarsely grate the potatoes and carrots, squeezing out any excess water. Stir though the egg mixture with the sliced spring onion and a little salt and pepper. Mix well to evenly coat.
  3. Heat the oil in a large frying pan over a medium heat. Spoon a ?f the potato and carrot mixture into one side of the pan and another ?nto the other side.
  4. Gently fry for 2-3 mins on each side until golden and cooked through. Transfer to a plate and keep warm while you cook the remaining two fritters.
  5. Place 2 fritters on each plate and serve with a cucumber & mint yogurt dip and crispy salad.

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Costs just 69p per serving!


4 tbsp plain flour
1 tsp cumin seeds
1 garlic cloves, crushed
2 tbsp fresh coriander
4 medium eggs
1-2 Maris Piper potatoes, peeled and coarsely grated
3 carrots, coarsely grated
3 spring onions, halved, thinly sliced
2 tbsp olive oil


Time: 10 minutes
Serves: 2
Nutrition: 527 Cals, 25g Fat, 5g Sat Fat