
Use a medium grater for these fritters, not too coarse, or the fritters may not hold together as well.
Ingredients
- 500-600 grams kumara, peeled
- 250 grams carrots
- 1 onion
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 2 tsp grated fresh ginger
- 1 tblsp chopped dill
- 1 tblsp mustard seeds (preferably black)
- ¼ cup cornflour
- 2 eggs
- oil for cooking
Method
- Grate kumara, carrots and onion on a coarse grater. Place in a clean tea towel and squeeze out the excess liquid.
- Place the vegetables in a bowl with cumin, coriander, ginger, dill, black mustard seeds, cornflour and eggs, and mix well.
- Divide mixture into 12 balls, press down to 1cm thick rounds.
- Heat the oil in a heavy-based fry pan and cook the fritters over a moderate heat until golden; flip them over and cook the other side. Repeat with the remaining fritters.
- Transfer the fritters to a 180°C oven and cook for a further 15 minutes.
- Serve hot with thick, unsweetened natural yoghurt.
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