Mediterranean carrot fritters

Red onion and yoghurt dip

• ½ red onion, cut into quarters
• 6 sprigs fresh coriander, leaves only
• 150 g natural yoghurt

Carrot fritters

• 3 slices wholegrain bread, torn into small pieces
• 6 sprigs fresh mint, leaves only
• 6 sprigs fresh dill, leaves only, plus extra for serving
• 500 g water
• 500 g carrots, cut into pieces (4 cm)
• 6 dried apricots
• ½ tsp salt, to taste
• ½ tsp ground black pepper, to taste
• 4 spring onions/shallots, cut into thin slices
• 1 tbsp sultanas
• 3 tbsp pine nuts
• 1 tsp dried chilli flakes
• 1 egg
• grapeseed oil, for frying