Eating In

800g carrots
1 large onion
600g sweet potatoes
5 medium eggs
200g feta cheese, crumbled
6 tbsp wholemeal flour
25g fresh coriander, chopped
2 tbsp cumin seeds
300ml vegetable oil
Coarsely grate the vegetables, put them in a colander and sprinkle with salt to drain for 30 minutes. Combine the eggs, feta, flour, coriander and cumin seeds in a bowl and mix well with a fork. Squeeze as much liquid from the veg as you can and add it to the egg mixture. Fry the fritters in hot oil turning once until crisp and golden.