Everand Logo

Welcome to Everand!

  • Gourmet Traveller

    EVERYDAY

    Jul 24, 2022 6 minutes
    Photography JAMES MOFFATT
    Styling LUCY BUSUTTIL
    Food preparation KATHY KNUDSEN

    VEGETARIAN

    GLUTEN FREE

    DAIRY FREE

    Carrot and chilli fritters with eggplant pickle and yoghurt

    SERVES 4 AS A LIGHT MEAL // PREP TIME 20 MINS // COOK 15 MINS

    500 gm carrots (about 3 large), coarsely grated
    ½ tsp each coriander and caraway seeds, crushed
    6 spring onions, finely chopped
    150 gm Persian feta, drained
    ½ cup each (firmly packed) coriander and mint leaves, finely chopped, plus extra to serve
    2 eggs
    75 gm (½ cup) plain flour, sifted
    80 ml (⅓ cup) lemon extra-virgin olive oil, plus extra for drizzling Eggplant pickle, natural yoghurt and winter slaw (see note), to serve

    1 Place carrot into a bowl with crushed spices, spring onion, feta, herbs, eggs and flour; season to taste and mix to combine. Divide mixture into 12 and shape into 7cm-diameter fritters and place on a tray lined with baking paper.

    Heat 1 tbsp oil

    You’re reading a preview, subscribe to read more.

    More from Gourmet Traveller

    Gourmet Traveller2 min read
    What Lies Beneath
    The pursuit of bouncy, lit-from-within skin is a game of give and take. Start by shedding dead skin cells, then replenish. This mask takes care of step two. $79, skinstitut.com Firmer, smoother, brighter, lifted. These are the hallmarks of a skincar
    Gourmet Traveller5 min read
    Game On
    That looks like my worst nightmare.” This is one of the many shocked comments I got on my Instagram story when I posted images of my 25-plus course at Amisfield, just outside Queenstown on New Zealand’s South Island. I understood. Chef Vaughan Mabee’
    Gourmet Traveller3 min read
    Art Of Fermentation
    While it’s not the most romantic wine topic, yeast has a big influence on what we experience in the glass. Beyond grapes, cellars and barrels, it’s the yeast that works its magic, turning grape juice into the nectar of the gods. We’re often led to be

    Related