- For the fritters:
- 3 carrots, peeled and grated
- 4 Woolworths Everyday potatoes, peeled and grated (do not rinse once grated)
- 5 baby marrows, grated
- 1 t ground turmeric
- 2 t cumin seeds, toasted and pounded
- 2 t coriander seeds, toasted and pounded
- ½ t white pepper (optional)
- 35 g chickpea flour
- 3 T olive oil
- sea salt, to taste
- For the eggs and harissa butter:
- 2 t Woolworths harissa spice
- 50–100 g butter
- Woolworths double-cream plain yoghurt, for serving
- 8 large free-range eggs, boiled, for serving
- Italian parsley, chopped, to garnish
1. Preheat the oven to 200°C. Mix the grated vegetables. Drain off any excess liquid by placing batches in a clean tea towel and twisting to squeeze out the liquid.
2. Mix the spices, chickpea flour, 1 T olive oil, and salt, then mix with the vegetable mixture.
3. Line a baking tray with baking paper, then pat the fritters tightly with your hands to make flat cakes about 2 cm thick. Arrange on the tray, drizzle lightly with olive oil and bake for 15 minutes, then turn over and bake for a further 10–15 minutes until the edges are crispy and lightly browned.
4. Heat the butter in a pan until it begins to bubble, add the harissa spice and fry for 10 seconds. Remove from the heat, spoon over the eggs and top with the yoghurt. Garnish with parsley.
Photography: Myburgh du Plessis
Food assistant: Kate Ferreira
Videography: Xolisani Khumalo
Video editing: John Taylor