These colourful fritters are the perfect accompaniment to your lazy Sunday morning. Double the batch and they could be equally as delightful in your lunch box.

Prep time: 15 mins

Cook time: 6 mins

Serves 4 (makes 12 fritters)

Ingredients

3 large carrots, skin on for extra fibre, grated

1 tsp coriander seeds, crushed

1 brown onion, finely chopped

300g goat’s cheese

1 bunch coriander, leaves and stalks roughly chopped

2 eggs

1/2 cup plain flour

Sea salt and cracked black pepper, to taste

1/3 cup extra-virgin olive oil

Salad Ingredients

1 avocado, diced into cubes

Large handful spinach leaves, washed

Large handful of watercress, washed and roughly chopped

150g goat’s cheese, roughly crumbled

1/2 lemon, juiced

Extra-virgin olive oil, to drizzle

Method

Place the grated carrot into a medium-large bowl. Add the crushed coriander seeds, onion, half the goat’s cheese, chopped coriander, eggs and flour. Season with sea salt and pepper and mix together. Form into 12 small balls.

Heat 1 tbsp of oil in a large frypan over medium-heat then. Cooking 3 at a time, place fritters into the frypan and cook for 2-3 minutes then turn and cook for a further 2-3 minutes on the other side, until golden.

Meanwhile, prepare the salad and serve with the warm fritters. Drizzle over extra lemon juice and olive-oil for more deliciousness.