Carrot, ginger, coriander and goat's curd fritters

Name: Carrot, ginger, coriander and goat's curd fritters
Yield: 4
Ingredients: 3 (500g) large carrots, coarsely grated; 1 tsp coriander seeds, crushed; 6 spring onions, chopped; 300g goat’s curd or other soft goat’s cheese; 1 bunch coriander, leaves and stalks chopped; 2 eggs; 1⁄2 cup (75g) plain flour; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; Sliced avocado, lemon wedges and watercress to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 30, 2015

A vegetarian recipe that is packed with flavor and you'll have ready in minutes.

3 (500g) large carrots, coarsely grated
1 tsp coriander seeds, crushed
6 spring onions, chopped
300g goat’s curd or other soft goat’s cheese
1 bunch coriander, leaves and stalks chopped
2 eggs
1⁄2 cup (75g) plain flour
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
Sliced avocado, lemon wedges and watercress to serve

Method

1.

Place the carrot into a bowl with the crushed coriander seeds, spring onion, 150g goat’s curd, chopped coriander, eggs and our. Season with salt and pepper then mix together.
2.

Heat 1 tbs olive oil in a frypan over medium heat then, using about 1⁄4 cup of mixture for each, form 3 fritters.
3.

Cook the fritters for 2-3 minutes then turn and cook for a further 2-3 minutes on the other side until golden. Remove from the pan and keep warm. Repeat with remaining oil and mixture to make 12 fritters.
4.

Serve fritters warm with the remaining goat’s curd, avocado, lemon wedges and watercress, and drizzle with extra oil.