1 small potato, grated, excess moisture squeezed out
1 small carrot grated, excess moisture squeezed out
¼ cup (40 g) self-raising flour
vegetable oil, for cooking
eggs, cooked your way - poached or fried
natural Greek style yoghurt
Place curry, grated vegetables and flour in a medium bowl and combine to form a batter.
Heat a little oil until hot in a heavy based non-stick pan over MEDIUM heat. Add approximately a third of a cupful of batter, flatten slightly. Repeat using all the mixture until the pan is loaded and cook until fritters are golden and bubbling on the edges. Flip and cook the other side. Transfer and set aside keeping warm, repeat with any remaining batter.
Serve with eggs done your way, yoghurt and fresh parsley. Great as a brunch dish, as a light lunch with salad or as a wrap filling.