Carrot, Cashew and Coriander Fritters

Description

Combine particularly well with feta cheese, the saltiness of the feta perfectly balancing the natural sweetness of the fritters, so serve them with lemon or lime wedges and a simple Greek-style salad of tomato, olive, feta, cucumber and red onion

Ingredients

200 g

carrots (finely grated)

50 g

cashew nuts

onion (medium sized, grated)

eggs (beaten lightly)

75 g

bread crumbs

2 T

fresh coriander (chopped)

red chilli (deseeded and finely chopped)

1⁄2 t

salt

1 pn

black pepper (freshly ground, to taste)

3 T

oilve oil

lime (wedges, to serve)

lemon (wedges, to serve)

Instructions

Place the cashew nuts in a food processor and pulse a few times until they have broken down into crumbs but before they turn to powder. Place them with all of the other ingredients apart from the olive oil into a mixing bowl and combine thoroughly. You should end up with a fairly stiff mixture. Place the bowl in the fridge for 30 minutes to allow the mixture to firm up.
Fashion the carrot mixture into balls about 60 g in weight. Carefully flatten these balls into disk shapes and place on a flat baking tray. Return to the fridge to chill for 20 minutes or until you are ready to cook them.
Heat the olive oil in a frying pan obver a medium heat. When hot, carefully add the fritters and cook for about 3 minutes per side or until crisp and golden all over. Drain briefly on kitchen paper and serve immediately with lime or lemon wedges.