Carrot Fritters

Method

Sieve the flour and baking powder into a large bowl. Add the cumin, chilli flakes, salt and pepper. Break the egg into the mix and add the water. Use a fork to bring the mixture together into a light batter. Add more water if you want a thinner batter. Finely grate the carrots in to the batter. Mix well. Heat the olive oil in a large frying pan over a medium high heat. Place a heaped tablespoon of batter onto the frying pan, using the back of the spoon to flatten out the batter until you have a small pancake. Cook for 5 to 8 minutes on each side, until golden brown. Serve with the natural yoghurt on the side.