Thursday, 16 June 2016
Carrot and sweetcorn fritters, cajun wedges and salad
1. Cut the potatoes into wedges, dust with cajun seasoning and roast in olive oil.
2. Make the batter by whisking eggs, soya milk (or regular milk) and a big spoonful of yogurt into the flours. Keep beating until smooth - it should be a bit thicker than double cream in consistency.
3. Grate carrots, drain sweetcorn and finely chop red onion, mix together. Mix in a good pinch of cumin seeds, salt and pepper.
4. Mix together the batter and the veg.
5 Fry blobs of mixture for 2-3 minutes each side, in olive oil. Fry them in batches to not overcrowd the pan, and keep them warm while you finish them.