Carrot and feta fritters

 Not much to say about these other than they are easy, quick and delicious.

First make a batter:

1tsp nigella seeds (kalonji)
20g Hodemedods pea flour

80g gram (chickpea flour)

If you haven't got pea flour, just use 100g chickpea flour

1tsp salt

150ml cocnut milk

50ml water

1tsp paprika 

Whisk all of these together and leave to stand for 30 minutes.

Then add 

90g coarsely grated carrot

100g crumbled feta (use tofu if you want a vegan version)

70g sweetcorn

Mix thoroughly.

Heat 2 tblsp of rapeseed oil over a medium heat in a frying pan - I used my biggest, but you can do this in batches, keeping the cooked ones warm as you finish of the rest.

Drop tablespoons of the batter into the hot oil and cook for 2 - 3 minutes on each side until crisp and golden.

We ate these with potatoes and peas in a spicy tomato sauce, with yogurt, flecked with chopped parsley and spiky with lemon zest.

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