carrot & Potato fritters

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Ingredients:
For the fritters:

• about 1 lb. potatos, peeled a roughly chopped
• 1 large carrot, grated
• 1 small onion, finely chopped
• 2 teaspoons of mixed herbs
• pinch of black pepper
• olive oi

​For the dipping sauce:

• 1 cup of plain tomato sauce
• 1 cup of no added salt chicken stock
• 1 clove of garlic crushed
• 1 small onion finely chopped
• 1 small carrot finely chopped
• splash of balsamic vinegar

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Directions:
For the fritters:

1. Steam potatoes until fork tender (steaming reduces water the content and makes everything hold together better). Remove from saucepan, mash and set aside.
2. Drizzle a frying pan with some olive oil over medium heat and add the onion and grated carrot. Fry for a few minutes to soften. Sprinkle with the mixed herbs and a little black pepper.
3. Combine with mashed potato and mix all ingredients together well. Form into equal size cakes.
4. Refrigerate for an hour or so to firm up.
5. These can then either be shallow fried with a little bit of oil, or can be placed on parchment paper on a baking tray and baked at 400 degrees until golden on each side. Approx 20-30mins.

For the dipping sauce:

1. Drizzle a frying pan with a little bit of olive oil, add the onion, garlic and carrot and fry for a few minutes to soften.
2. Add the tomato sauce and stock, bring to a boil and simmer, covered for approx 20 mins until sauce reduces down. Add to a blender and blend till smooth.
3. This can be served warm or cold. Refrigerate or freeze any extra sauce for another day.

Source: Little Grazers