Step 1

Using your hands, squeeze excess moisture from carrot and potato. Place grated carrot and potato in a bowl. Stir to combine.

Step 2

Sift flour into a bowl. Season with salt and pepper. Using a fork, whisk milk and egg in a jug until combined. Pour over flour. Stir until smooth. Add carrot mixture and coriander. Stir until well combined.

Step 3

Pour enough oil into a large, non-stick frying pan to cover the base. Heat over medium heat until hot. Using 1/4 cup of mixture per fritter, cook fritters, in batches, for 3 to 4 minutes on each side or until golden and cooked through. Remove to a wire rack over a baking tray lined with paper towel, to drain.

Step 4

Meanwhile, combine yoghurt and mango chutney in a small bowl. Place fritters on plates. Season with salt and pepper. Sprinkle with coriander sprigs. Serve with a dollop of yoghurt mixture.