Curried Carrot Fritters With Yoghurt Sauce

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• Step 1

  To make the sauce, mix the greek yoghurt, coriander and lemon in a small bowl and place in refrigerator whilst you prepare the fritters.

• Step 2

  Place the besan flour, salt, and curry powder in a large bowl and whisk to combine.
  Add the water, and whisk to form a thick batter. It should be about the consistency of a thick pancake batter.
  Add the carrots, spring onion, spinach, lemon juice and egg, and stir to combine.

• Step 3

  Place a large frypan over medium-high heat and add 1 tbsp oil.
  Once hot, add 1 heaping tbsp of batter per fritter into the pan. Do as many as will fit in your pan (I can do 4).
  Fry for around 2-3 minutes on each side. You can test if they are cooked through by inserting a fork or skewer into the centre of a fritter. Ensure they are fully cooked through, as a) raw-ish egg is not nice and b) besan flour can be grainy if not properly cooked.
  Remove from pan, spread them out on a baking tray and place them in a slow oven to keep them warm and crispy.
  Repeat the frying process until all the mixture is used up.
  Serve with a drizzle of yoghurt-coriander sauce and a sprinkle of thinly sliced spring onion.

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