If you're feeling adventurous add more vegies, spices and/or protein, it's up to you. This will be on weekly rotation as your go-to lunchbox recipe or for a dinner you can whip up in minutes!
3 large carrots, peeled, grated
1 large potato, peeled, grated
1 cup plain flour
1/2 cup milk
1/3 fresh coriander leaves, chopped
1/2 cup Greek yoghurt
Step 1. Using your hands, squeeze excess moisture from grated carrot and potato. Place carrot and potato in a bowl and stir to combine.
Step 2. Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and egg in a jug until combined. Pour over flour. Stir until smooth. Add carrot mixture and coriander. Stir again until well-combined.
Step 3. Pour enough olive oil into a large, non-stick frying pan to cover the base. Heat over medium heat until hot.
Step 4. Using 1/4 cup of mixture per fritter, cook fritters in batches for 3-4 minutes on each side or until golden and cooked through. Remove to a wire rack over a baking try lined with paper towels to drain.
Step 5. Meanwhile, put yoghurt in a small bowl (you can add chutney if you have some). Place fritters on plate.