Curried Carrot Fritters with Toasted Cumin and Coriander Yoghurt
Ingredients
- ¼ head cauliflower, cut into small florets until you have 1½ cups worth
- 300g orange kumara, scrubbed and diced 1cm
- ½ teaspoon ground cumin
- 1½ teaspoons olive oil
- ½ bag baby spinach leaves (reserve 1 small handful for fritters)
- 100g red grapes, cut in half
- ¼ cup natural yoghurt
- ½ teaspoon toasted coriander and cumin
- ¼ teaspoon runny honey
- 1½ teaspoons olive oil
- ½ brown onion, finely diced
- 1¼ teaspoons carrot fritter spice mix
- 2 eggs
- ¼ cup + 2 tablespoons flour
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 carrot, grated until you have about 1 cup worth, loosely packed
- ½ spring onion, white and green part, finely chopped
- Reserved baby spinach leaves, finely chopped
- 1 tablespoon olive oil
- 1½ teaspoons extra-virgin olive oil
- 1 teaspoon white wine vinegar
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments