Spiced Carrot Fritters with Yoghurt Dip

Yoghurt Dip

• 6 sprigs fresh coriander, leaves only
• 150 g fat-free plain yoghurt

Fritters

• 120 g wholemeal bread (approx. 3-4 slices), torn in pieces
• 500 g water
• 500 g carrots, cut in pieces (3 cm)
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 1 pinch ground turmeric
• 45 g spring onions (approx. 4), thinly sliced (5 mm)
• 1 large egg
• 1 tsp dried chilli flakes (opsional)
• 2 tsp olive oil, for frying