Possum’s Recipe Book

Carrots Chives and Parsley Fritters

Serves 4-6

450g carrots - grated
5 spring onions – finely chopped
2 tbsp. parsley – chopped
½ tsp ground cumin
1 tsp ground coriander
1 tbsp. plain flour
2 eggs – beaten
Sea salt and pepper
Olive Oil 

Mix all ingredients together add sea salt and pepper to taste.
Cook in large fry pan. Put in tablespoons of mixture, spread apart. 
Keep warm until all the mixture is used up.
To serve
2 ripe avocados – peeled and sliced
4 – 6 eggs poached/fried
Serve immediately.
Optional but yummy - Chickpea and Parsley Dip

Cooks Note: To serve 2 simple halve the ingredients.