Spiced vegetable fritters

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How to make Spiced vegetable fritters

  • Yield : 4
  • Prep Time : 0:40
  • Cook Time : 0:45
  • Total Time : 1:25

Ingredients

  • 300g sebago potatoes, peeled
  • 4 green onions, thinly sliced
  • 1 small carrot, peeled, coarsely grated
  • 1 parsnip, peeled, coarsely grated
  • 1 tablespoon Moroccan seasoning
  • 1/2 cup coarsely chopped fresh coriander leaves
  • 1 egg, lightly beaten
  • 2 tablespoons plain flour
  • 1 medium beetroot, peeled, coarsely grated
  • 1/3 cup vegetable oil
  • 80g mixed salad leaves
  • 1/3 cup plain Greek-style yoghurt

Method

  • Step 1 Place potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 to 20 minutes or until tender. Drain. Cool for 10 minutes (see notes).
  • Step 2 Coarsely grate potato. Place in a large bowl with onion, carrot, parsnip, seasoning, coriander, egg and flour. Stir to combine. Stir in beetroot. Season with salt and pepper.
  • Step 3 Heat 1⁄2 the oil in a large frying pan over medium-high heat. Drop 1⁄4 cup vegetable mixture into pan, spreading slightly to form a round. Repeat to make 4 fritters. Cook for 4 minutes or until golden and crisp underneath. Carefully turn fritters (see notes). Cook for a further 3 to 4 minutes or until crisp. Carefully transfer to a tray lined with paper towel. Cover loosely with foil to keep warm. Repeat with remaining oil and vegetable mixture to make 12 fritters.
  • Step 4 Serve fritters with salad leaves and yoghurt.

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