Chilli Roasted Carrots

Roasted with chili powder and cumin then tossed with coriander (leaves) and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken or eat on its own!

INGREDIENTS

2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 kg carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh coriander
2 tablespoons lime juice

PREPARATION

Position rack in lower third of oven; preheat to 450ºF.
Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
Toss the carrots with cilantro and lime juice. Serve immediately.

sourced: eatingwell.com

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Carrot Fritters

photo: Marina Oliphant

Ingredients:

• 1 1/2 cups grated carrots (about 1 large carrot)
• 1 1/2 cups corn kernels (frozen or canned will do but freshly cooked tastes better)
• 1 egg
• 2 spring onions, finely chopped
• 1 heaped tbsp parsley or coriander, chopped
• 1/2 cup coconut milk
• 1/2 cup self-raising flour
• 1/2 cup cornflour
• 1/2 tsp curry powder*
• Pinch salt
• Olive oil for frying

Method:

Combine the ingredients in a bowl. Heat a non-stick frying pan over medium heat with a little olive oil. Fry spoonfuls of the mixture until golden brown on both sides. Drain on kitchen paper.

Serve with avocado dip.

Makes 12-15 fritters.

Sourced: Cuisine.com.au

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