For all the vegetarians out there, here is a easy and filling recipe for Carrot and Potato Fritters, served on grilled mushrooms
1 potatoes – peel and grate coarsely
1 carrots – peel and grate finely
1 tbsp plain flour
50g mature cheddar – grate finely
1 eggs – beat
1/2 red onion – peel and chop finely
4 large brown mushrooms
1/2 tomato – cut into thin slices
1/2 tub plain yoghurt
1/2 clove garlic – crush, peel and chop finely
1/2 lemon – halve and juice
4 leaves spinach
paper towels, olive oil, salt & pepper (from your pantry)
Squeeze the excess liquid out of the grated potatoes. Then place the potatoes, carrots, flour, cheese, eggs and onion in a large bowl and mix well.
Heat a few glugs of olive oil in a large non-stick frying pan on medium heat. When the oil is hot, gently spoon in 1/4 cup portions of fritter mixture into the pan. Cook for 5 minutes each side until golden and cooked through – turning only once. Remove, drain on paper towels and keep warm.
Turn the grill on in the oven. Place the mushrooms on a baking tray. Remove the stems and drizzle with olive oil. Season with salt and pepper. Grill for about 5 minutes on each side until done.
Mix the yoghurt, garlic and lemon in a bowl to make up the yoghurt dressing.
To serve, divide the mushrooms between the plates and top each with a fritter, spinach leaf and slice of tomato. Add a dollop of lemon-garlic yoghurt dressing.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.