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