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! :)