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Carrot and Caraway Fritters
2 eggs
1 teaspoon of wholegrain mustard
1/2 teaspoon of caraway seeds
pinch of salt
freshly ground black pepper
1 cup of grated carrot
� cup of grated tasty cheese
� cup of flour
1/4 cup of milk
1� teaspoons of baking powder
olive oil
3 ozs. softened cream cheese
grated zest of 1 lemon
salt and pepper
1 tablespoon of chopped fresh chives
sprigs of flat leaf parsley
Whisk together the eggs, mustard, caraway seeds, salt and pepper.
Add the grated carrot, cheese and mix until well combined. Sift in
the flour and baking power and fold together with the milk.
Heat a frypan and pour in a little oil, place small teaspoonfuls of
mixture into the hot pan and fry for 2 minutes each side or until
golden. Place onto a plate with absorbent paper to drain.
Mix cream cheese and lemon zest, salt, pepper and chopped chives
together.
Sandwich two fritters together with the cream cheese mixture and a
few sprigs of flat leaf parsley.
Makes 20 sandwiched or 40 fritters
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