Vegetable Fritters with garlic yoghurt and Guacamole

On our way up to Inverness one weekend, we stopped of at a cafe called 'The Mountain Cafe', in Aviemore. I've been there a lot of times before but I wasn't into food then. I was overwhelmed with the quality and standard of food after eating there again. I had this devious Moroccan salad however when I saw people ordering the fritters and they came out, I couldn't help but stare at them. I never would have thought to try these never mind making them but after seeing them all stacked high just enticing me to try a bit, I decided I would have to make some. After making these I was completely shocked with how delicious and filling these are. It didn't even matter to me it was just vegetables. and so easy to make! You should definitely give this a go.

Vegetable Fritters with Yoghurt dip and Guacamole

serves: 8 fritters

Ingredients

• 350g carrots, grated

• 1 courgette, grated

• 300g parsnips, grated

• 1 small red onion, sliced across the grains

• 100g feta cheese, crumbled

• 6tbsp wholemeal flour

• 2 large eggs ( about 125g )

• a few sprigs of thyme, leaves removed

• 1 red chilli, minced

• 1 tbsp ground cumin

• 150ml vegetable oil

-

• guacamole ( I made my own )

• 100g greek yoghurt

• 2 cloves garlic

• juice of half lime

• salt and pepper, to season

• rocket and lime wedges, to serve

* These fritters are really nice served with chilli lime marinated salmon fillets ( I bought a looovely version of this from Tesco - 3 for 10! ), creme fraiche, rocket and sweet chilli sauce or a honey mustard dressing, depending on what flavours you'd like to introduce to this dish :)

Method

- Squeeze a much liquid out of the vegetables as possible. The drier they are, the crispier the fritters will be.

- Combine all the vegetables in a large bowl.

- Whisk the eggs, flour, feta, cumin, thyme and seasoning. Combine the vegetables with the flour mix. If it looks too wet, add more flour.

- Heat the oil in a large frying pan. Once hot and sizzling, grab a small handful of the mixture, press it into a ball then flatten into a disc with your palms. Pop it into the pan and cook until golden and crispy on each side. ( Mines took about 7 minutes in total ).

- Whisk the yoghurt, garlic and lime juice in a small bowl. Set aside.

- Serve stacked with some rocket, an extra squeeze of lime, all topped of with the yoghurt and guacamole. I also served mine with chipotle ketchup which was AMAZING.