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Ingredients
Red onion and yoghurt dip
- ½ red onion, cut into quarters
- 6 sprigs fresh coriander, leaves only
- 150 g natural yoghurt
Carrot fritters
- 3 slices wholegrain bread, torn into small pieces
- 6 sprigs fresh mint, leaves only
- 6 sprigs fresh dill, leaves only, plus extra for serving
- 500 g water
- 500 g carrots, cut into pieces (4 cm)
- 6 dried apricots
- ½ tsp salt, to taste
- ½ tsp ground black pepper, to taste
- 4 spring onions/shallots, cut into thin slices
- 1 tbsp sultanas
- 3 tbsp pine nuts
- 1 tsp dried chilli flakes
- 1 egg
- grapeseed oil, for frying
- Nutrition
- per 1 portion
- Calories
- 223.4 kJ / 53.2 kcal
- Protein
- 1.9 g
- Carbohydrates
- 4.4 g
- Fat
- 2.8 g
- Saturated Fat
- 0.4 g
- Fibre
- 1.5 g
- Sodium
- 89.2 mg
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