Carrot patties with coriander yoghurt

by Alissa Timoshkina

Bite-sized balls of lightly spiced carrot and apricot with a vibrant yogurt dip


For the patties:
4 carrots, peeled and grated
2 tbsp finely chopped dried apricots
4 tbsp semolina, plus a few tbsp for coating
2 eggs, lightly beaten
½ teaspoon chilli powder

For the coriander yogurt:
2 tbsp coriander seeds, toasted and roughly crushed (see method)
6 tbsp good-quality Greek yogurt
A small pinch of salt


Mix together all the ingredients for the patties in a large bowl, and season to taste. Using 1 heaped tbsp of mixture for each, shape into bite-sized patties. Sprinkle each side with semolina.

To shallow-fry the patties, you will need 4-6 tbsp oil, but the exact amount, of course, will depend on the size of your frying pan. Before adding the patties, make sure the oil is hot enough. You can always do a test by lowering 1 tsp of the mixture into the oil—you will know it’s ready to go when the mixture starts sizzling straight away. Cook for 3-5 mins on each side until lightly browned, then lay out on kitchen paper to absorb the excess oil and cool down to room temperature.

The key to a very flavourful dip is using freshly ground toasted coriander seeds as opposed to ready-ground coriander. While you will only need 2 tbsp here, I recommend preparing a whole batch that you can then use for other recipes.

Heat up a medium-sized frying pan over a medium heat, add 3 palmfuls of coriander seeds (don’t overcrowd the pan, as they need to toast evenly) and toast for 3-5 mins, tossing them around in the pan—you will know the process is underway when the seeds start releasing a dizzying aroma. Transfer to kitchen paper to cool down. Roughly crush the seeds in small batches using a pestle and mortar or an electric coffee grinder. Mix 2 tbsp freshly ground seeds with the yogurt and salt.

Recipe: Alissa Timoshkina
Image: Lizzie Mayson