Breakfast recipe
Golden carrot and Cheddar fritters topped with fried eggs, cooling harissa yoghurt and fresh coriander.
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Ingredients
box grater, clean tea towel, large mixing bowl, large non-stick frying pan
Method
Coarsely grate the carrots, pile them into a clean tea towel and squeeze firmly over the sink until very little liquid remains. Thinly slice the spring onions, finely chop the fresh coriander and finely grate the cheddar cheese.
Put the carrots, spring onions, Cheddar, plain flour, ground cumin, smoked paprika, half the coriander, 4 eggs, 0.5 teaspoon salt and the black pepper in a large bowl. Mix until the flour disappears and the carrot holds together when pressed.
Stir the Greek yoghurt, mild harissa paste, the finely grated zest and juice of half the lemon, and 0.25 teaspoon salt together in a small bowl. Ripple rather than fully blend it so streaks of harissa remain visible.
Heat 2 tablespoons vegetable oil in a large non-stick frying pan over medium heat. Shape the mixture into 8 fritters, flattening each to 1.5cm thick. Fry in two batches for 4 to 5 minutes on each side until deep golden, crisp at the edges and hot through; keep the first batch warm on a plate.
Add the remaining 1 tablespoon vegetable oil to the pan and fry the remaining 4 eggs over medium heat for 3 to 4 minutes until the whites are set and the yolks remain soft. Serve 2 fritters per person with an egg, harissa yoghurt, the remaining coriander and wedges of the remaining lemon half.
