Carrot and dill fritters with pomegranate salad

gorgeous as starter or snack

gorgeous as starter or snack

 

 

To serve 4-6

 

500g carrots, washed and peeled

2 Tbs olive oil

salt and freshly ground black pepper

6 spring onions, washed and finely chopped

1 teaspoon

1 tbsp paprika

2 tbsp chopped dill

2 tbsp chopped flat leaf parsley

100g grated Parmesan

50g brown rice flour (or used fresh white breadcrumbs)

2 medium free-range eggs

vegetable oil for frying

 

 

  1. Preheat the oven to 200/C180 F/Gas
  2. Cut the carrots into even chunks and place in a roasting. Drizzle with olive oil, salt and pepper and mix well.
  3. Cook for about 20 minutes until al dente – neither too soft, nor too hard – and leave to cool.
  4. Grate the carrots into a mixing bowl and mix with the spring onions, paprika,dill and parsley.
  5. Add the Parmesan, brown rice flour and egg and mix well. Leave to chill for an hour to firm up the mixture.
  6. Remove from the fridge and shape into 16-18 walnut size balls and dust with brown rice flour to shape into flat patties.
  7. Heat the oil in a large frying pan and shallow fry over a medium heat, turning over half way through. Cook in batches and drain on kitchen paper.
  8. Serve straight away with some plain yoghurt with dill chopped into it and the simple grated carrot salad, as below.

 

Carrot and Pomegranate salad

 

3-4 large carrots, peeled and coarsly grated

4 spring onions, cleaned and finely chopped

seeds of one pomegranate

1 Tbs pomegranate molasses.

Juice of half a lemon

Salt and pepper

 

Mix all the ingredients together, just before serving.

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