Carrot and coriander is simply one of those immortal combinations, right up there alongside basil and tomato, Morecambe and Wise, or bacon and absolutely everything.
Not only is this pairing wonderful when boiled and blitzed into a soup, but you can also grate it, egg it up, and fry it off to make quite splendid little fritters, which are just as much at home as a side dish to something meaty (we had them with a lamb curry, for example), or when used as the basis for a tasty wee veggie-burger.
Carrot And Coriander Fritters
- 4 large carrots, peeled and grated
- 4 tbsp fresh coriander (cilantro), finely chopped
- 1 egg, beaten
- salt and freshly ground black pepper to taste
- coconut oil
- Place the grated carrots into a clean tea towel or piece of muslin. Squeeze the grated carrots as hard as you are able, to remove as much of their excess liquid as possible. This will also have the effect of making them slightly more pliable, which will help them stick together when formed into fritters.
- Place the carrot into a mixing bowl. Add the finely chopped fresh coriander (cilantro), salt and freshly ground black pepper to taste, and the beaten egg. Mix well.
- Heat 4 tbsp of coconut oil in a large non-stick frying pan over medium heat. Take slightly larger than golf ball amounts of the carrot mixture, and place them in the hot pan. Flatten them out into fritters.
- You should get 8 nice sized fritters from 4 large carrots. In any case, don’t crowd the pan – fry the fritters in batches.
- Fry for about 5 minutes, or until the underside is golden.
- Carefully flip the fritters – they may have a tendency to fall apart if roughly handled. Fry until the second side is golden.
- Drain the fritters on kitchen paper. Fry the rest of the mixture. Serve.
If you are unfortunately one of life’s lost souls who doesn’t like fresh coriander (cilantro), then use fresh parsley instead.