Bramasole

Kumara & Carrot Fritters

3 cup orange-fleshed kumara, peeled and coarsely grated
1 cup carrot, peeled and coarsely grated
4 spring onions, trimmed and finely chopped
2 tbsp fresh dill, chives or parsley, chopped
1 egg, lightly beaten
1/4 cup Cornflour
1 tsp salt
1/2 tsp pepper
oil for pan frying

1.Preheat the oven to 180˚C. Line a shallow baking dish with baking paper.
2.Squeeze the grated kumara and carrot to extract excess moisture; place in a large bowl with the spring onion and dill. Whisk the egg, cornflour, salt and pepper together in a small bowl. Add to the vegetables.
3.Heat sufficient oil to cover the bottom of a large frying pan. Divide the mixture evenly into 8 and press firmly (don’t go lightly), to make a fritter about 1cm thick.
4.Cook 4 at a time in the hot oil, using a spatula to press down on the fritters as they cook. Turn once they are golden brown and cook on the other side – only until brown. Transfer the fritters to the prepared baking dish.
5.Bake in the preheated oven and cook for 15 minutes until the vegetables are tender.
6.Serve warm with smoked fish, a dollop of sour cream and top with a little watercress or other small green leaves.