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Thursday, May 10, 2012

Carrot and feta rosti (fritters) with raita (Indian-style)

If you like vegetable fritters, light and delicious and Indian-spiced, you'll love these carrot rosti. Full of  grated carrots and cumin, caraway fruit and feta cheese crumbles, they're perfectly balanced by fresh salad leaves, a soothing cilantro raita and a warm flat-bread (wheat tortilla). Quite fun to make too. Enjoy.

Last year: Rosemary marinated and fried potatoes with lemon (vegan), Thyme and lemon spicy olive oil cookies, Karaage (Tatsutaage) Japanese fried chicken and Horiatiki Salata (Greek salad).

Ingredients (serves 2):
For the raita:

  • 150 g yogurt (about 4-5 tablespoons)
  • 1 tablespoon lemon juice
  • 1-2 tablespoons fresh/dried chopped cilantro leaves
  • salt and pepper to taste
For the fritters:
  • 4 tablespoons all purpose flour
  • 1 tablespoon cumin, ground
  • 1 tablespoon caraway fruit
  • 1 egg
  • 125 g carrot, coarsely grated
  • 1 shallot
  • 50 g feta cheese
  • 1/2 teaspoon curry spice powder
To serve:
  • 1 handful fresh salad leaves
  • 2 warmed wheat flatbreads, tortillas or pita

Mince the shallot, grate the carrot, chop up the cheese. Lightly beat the egg and mix it with the flour and spices:

Mix the grated carrot, onion and feta in the batter until it's even. Heat a little oil in a pan and drop tablespoonfuls of batter in it:

Push them down with the back of the spoon used so they get flatter. Fry them on low heat for 3-4 minutes on each side. Meanwhile, mix all the ingredients for the raita well ad prepare the pita-covered plates to serve the rosti on. When all are fried, arrange on plates with some fresh salad leaves and dig in! :)

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