1For the Mint-Garlic yoghurt: Grate the garlic clove into the greek yoghurt. Add the chopped mint and lemon juice and mix together. Taste and season with salt and pepper if required
2For the Carrot & Feta fritters: Mix the flour, eggs, cumin, smoked paprika and 4 tbsp of water in a bowl until you have a smooth, thick, batter - if it looks a bit dry, keep adding more water until all the flour has been incorporated
3Add the grated carrots, chopped spring onion, and feta to the bowl, along with some salt and pepper. Mix well until the vegetables and feta have been fully coated with the batter
4Heat the vegetable oil in a non-stick frying pan until it starts to spit. Add heaped tablespoons of the batter into the frying pan, flatten out a little with the back of your spoon and cook for 2-3 minutes each side until they are golden brown on each side. If you have problems getting the fritters out of the frying pan, you can gently dislodge them with a slotted turner
5Cover the freshly cooked fritters with a tea towel once they’re done so that they stay warm while you’re using up the rest of the batter
6Serve the hot fritters immediately. For a hearty lunch, tuck them inside some toasted flatbreads, then drizzle generously with the mint-garlic herb yoghurt.