Carrot and Dutch Cream Potato Fritters

Carrot and Dutch Cream Potato Fritters 

Makes 8. 


3 medium sized carrots.

2 large Dutch Cream potatoes.

1 small onion.

2 eggs.

2 tbsp self-raising flour.

salt (to taste).

½ a long red chilli (finely chopped).

¼ tsp paprika.

1 tbsp marjoram (chopped).

peanut oil. 


Peel and coarsely grate carrots, potatoes and onion into a large bowl. Add eggs, self-raising flour, salt (to taste), chilli, paprika and marjoram. Heat 3-4 tbsp peanut oil in a large frying pan over medium heat. Shallow-fry tablespoons of mixture for 2-3 minutes on each side or until golden and cooked through. Drain on paper towel. Serve hot with chilled white wine.