Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Golden Carrot, Potato, Coriander & Cumin Fritters
Golden, crisp-edged fritters made from grated carrot and potato, flavoured with cumin, garlic and fresh coriander.
Serve with a cooling cucumber and mint yoghurt dip — great for a light lunch, lunchbox filler, or an easy starter.
Method
10m10m25m
- 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.
Ingredients
- Salt, to taste
- Black Pepper, to taste
- 5ml Cumin seeds
- 3 Spring onions thinly sliced
- 1/2 Lemon zest and juice
- 15g Fresh coriander chopped
- 60g Plain Flour
- 150g Greek yogurt
- 200g Carrots coarsely grated
- 2 cloves Garlic crushed
- 1/2 Cucumber grated and squeezed dry
- 300g Potatoes coarsely grated
- 2 Egg lightly beaten
- 30ml Olive Oil for frying
- 15ml Mint finely chopped
Notes
Add a pinch of chilli flakes to the fritter mix if you want more heat.
Serve with a crisp salad and yoghurt dip for a light lunch.
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