Carrot and Zucchini Fritters with Chilli Sauce

Ingredients

• 2 cups grated carrots (preferably a mix of heirloom carrots, purple and orange is good)
• 1 cup grated zucchini
• 3 cloves garlic, crushed
• 3 spring onions, finely sliced
• Finely grated zest of one lemon
• 2 eggs
• 1/2 cup self raising flour
• Olive oil
• 1 x jar Beerenberg Chilli Sauce

Method:

Combine carrots, zucchini, garlic, spring onions, lemon zest and eggs in a large bowl and mix well. Fold through the flour and season to taste.

Heat a little olive oil in a large heavy-based frying pan on medium heat. Cook fritters a few dollops (about 2 tbsp each) at a time, about 2 minutes on each side or until golden and cooked through. Keep warm while cooking the rest; then serve with Beerenberg Chilli Sauce and extra lemon wedges.