Golden Carrot, Potato, Coriander & Cumin Fritters

In a mixing bowl, combine the plain flour, cumin seeds, crushed garlic, and chopped coriander. Add the eggs and whisk lightly to incorporate.

Coarsely grate the potatoes and carrots, squeezing out any excess moisture. Stir into the egg mixture with the sliced spring onions. Season with salt and pepper and mix well.

Heat olive oil in a large frying pan over medium heat. Spoon half the mixture into the pan, forming two fritters, and fry for 2-3 minutes on each side until golden and cooked through. Repeat with the remaining mixture.

Serve the fritters hot, accompanied by cucumber & mint yogurt dip and a crispy salad.