1-2 medium potatoes (300g), peeled and coarsely grated
3 carrots, coarsely grated
3 spring onions, halved & thinly sliced
2 tbsp olive oil
Cucumber & mint yogurt dip (like tzatziki or raita) and crispy salad, to serve
Place the flour, cumin seeds, garlic and coriander into a bowl. Pour over the eggs and lightly whisk to combine.
Coarsely grate the potatoes and carrots, squeezing out any excess water. Stir though the egg mixture with the sliced spring onion and a little salt and pepper. Mix well to evenly coat.
Heat the oil in a large frying pan over a medium heat. Spoon a ¼ of the potato and carrot mixture into one side of the pan and another ¼ into the other side. Gently fry for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm while you cook the remaining two fritters.
Place 2 fritters on each plate and serve with a cucumber & mint yogurt dip and crispy salad.