Vegelicious Cheesy Fritters with Lemon Yoghurt and Salad

Grate carrot. Finely chop coriander leaves and stems, discarding roots. Finely slice spring onion. Finely shred the cabbage. Cut cherry tomatoes in half. Mince garlic. Zest lemon and cut into wedges. Roughly chop a handful of spinach leaves.

Combine flour, egg, milk, salt and pepper and whisk to combine. Add garlic, ¹⁄₂ cup of carrot, ¹⁄₂ the coriander, chopped spinach, tasty cheese, spring onion,¹⁄₂ cup of cabbage and corn. Mix well to combine. Season well with salt and pepper.

Heat a pan over medium heat and add oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture. The mixture will make 3 good-sized fritters per person or you can make smaller ones.

While the fritters are cooking, combine the yoghurt, a squeeze of lemon juice and zest (to taste) and remaining coriander.. Stir well to combine and season to taste.

Combine cherry tomatoes with any remaining spinach, cabbage and carrot. Serve fritters with the salad and a generous dollop of lemon yoghurt sauce and remaining wedges of lemon.

Grate carrot. Finely chop coriander leaves and stems, discarding roots. Finely slice spring onion. Finely shred the cabbage. Cut cherry tomatoes in half. Mince garlic. Zest lemon and cut into wedges. Roughly chop a handful of spinach leaves.

Combine flour, egg, milk, salt and pepper and whisk to combine. Add garlic, ¹⁄₂ cup of carrot, ¹⁄₂ the coriander, chopped spinach, tasty cheese, spring onion,¹⁄₂ cup of cabbage and corn. Mix well to combine. Season well with salt and pepper.

Heat a pan over medium heat and add oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture. The mixture will make 3 good-sized fritters per person or you can make smaller ones.

While the fritters are cooking, combine the yoghurt, a squeeze of lemon juice and zest (to taste) and remaining coriander.. Stir well to combine and season to taste.

Combine cherry tomatoes with any remaining spinach, cabbage and carrot. Serve fritters with the salad and a generous dollop of lemon yoghurt sauce and remaining wedges of lemon.

Grate carrot. Finely chop coriander leaves and stems, discarding roots. Finely slice spring onion. Finely shred the cabbage. Cut cherry tomatoes in half. Mince garlic. Zest lemon and cut into wedges. Roughly chop a handful of spinach leaves.

Combine flour, egg, milk, salt and pepper and whisk to combine. Add garlic, ¹⁄₂ cup of carrot, ¹⁄₂ the coriander, chopped spinach, tasty cheese, spring onion,¹⁄₂ cup of cabbage and corn. Mix well to combine. Season well with salt and pepper.

Heat a pan over medium heat and add oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture. The mixture will make 3 good-sized fritters per person or you can make smaller ones.

While the fritters are cooking, combine the yoghurt, a squeeze of lemon juice and zest (to taste) and remaining coriander.. Stir well to combine and season to taste.

Combine cherry tomatoes with any remaining spinach, cabbage and carrot. Serve fritters with the salad and a generous dollop of lemon yoghurt sauce and remaining wedges of lemon.

Grate carrot. Finely chop coriander leaves and stems, discarding roots. Finely slice spring onion. Finely shred the cabbage. Cut cherry tomatoes in half. Mince garlic. Zest lemon and cut into wedges. Roughly chop a handful of spinach leaves.

Combine flour, egg, milk, salt and pepper and whisk to combine. Add garlic, ¹⁄₂ cup of carrot, ¹⁄₂ the coriander, chopped spinach, tasty cheese, spring onion,¹⁄₂ cup of cabbage and corn. Mix well to combine. Season well with salt and pepper.

Heat a pan over medium heat and add oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture. The mixture will make 3 good-sized fritters per person or you can make smaller ones.

While the fritters are cooking, combine the yoghurt, a squeeze of lemon juice and zest (to taste) and remaining coriander.. Stir well to combine and season to taste.

Combine cherry tomatoes with any remaining spinach, cabbage and carrot. Serve fritters with the salad and a generous dollop of lemon yoghurt sauce and remaining wedges of lemon.

Grate carrot. Finely chop coriander leaves and stems, discarding roots. Finely slice spring onion. Finely shred the cabbage. Cut cherry tomatoes in half. Mince garlic. Zest lemon and cut into wedges. Roughly chop a handful of spinach leaves.

Combine flour, egg, milk, salt and pepper and whisk to combine. Add garlic, ¹⁄₂ cup of carrot, ¹⁄₂ the coriander, chopped spinach, tasty cheese, spring onion,¹⁄₂ cup of cabbage and corn. Mix well to combine. Season well with salt and pepper.

Heat a pan over medium heat and add oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture. The mixture will make 3 good-sized fritters per person or you can make smaller ones.

While the fritters are cooking, combine the yoghurt, a squeeze of lemon juice and zest (to taste) and remaining coriander.. Stir well to combine and season to taste.

Combine cherry tomatoes with any remaining spinach, cabbage and carrot. Serve fritters with the salad and a generous dollop of lemon yoghurt sauce and remaining wedges of lemon.

Grate carrot. Finely chop coriander leaves and stems, discarding roots. Finely slice spring onion. Finely shred the cabbage. Cut cherry tomatoes in half. Mince garlic. Zest lemon and cut into wedges. Roughly chop a handful of spinach leaves.

Combine flour, egg, milk, salt and pepper and whisk to combine. Add garlic, ¹⁄₂ cup of carrot, ¹⁄₂ the coriander, chopped spinach, tasty cheese, spring onion,¹⁄₂ cup of cabbage and corn. Mix well to combine. Season well with salt and pepper.

Heat a pan over medium heat and add oil to coat the bottom of the pan. Ladle spoonfuls of batter gently into the pan and fry for 3-4 minutes on each side until golden and puffed. Set aside and keep warm while you repeat with remaining mixture. The mixture will make 3 good-sized fritters per person or you can make smaller ones.

While the fritters are cooking, combine the yoghurt, a squeeze of lemon juice and zest (to taste) and remaining coriander.. Stir well to combine and season to taste.

Combine cherry tomatoes with any remaining spinach, cabbage and carrot. Serve fritters with the salad and a generous dollop of lemon yoghurt sauce and remaining wedges of lemon.