( MAKES 12 )
Photo by Babiche Martens
The carrot can easily be the star of the show if given the right treatment, as with these carrot fritters. Add a bit of spice and some fresh herbs and these become a delightful and unexpected vegetarian dinner. Combine some yoghurt, coriander and lemon to dollop on top. Try a baked potato on the side and a simple side salad to complete the meal.
|1½ tsp||Baking powder|
|½ tsp||Garam masala|
|1 pinch||Chilli flakes|
|1½ cups||Grated carrot|
|3||Spring onions, chopped small|
|1 Tbsp||Ginger, grated|
|½ cup||Chopped coriander|
|2 Tbsp||Cold water|
|½ tsp||Salt, and freshly ground pepper|
|¼ cup||Flavourless oil, for cooking|
- In a large bowl combine the flour, baking powder, cumin, coriander, turmeric, garam masala, chilli flakes, carrot, spring onion, ginger, zest, egg, water, salt and pepper. Let the mixture sit for 10 minutes.
- Heat the oil in a frying pan. Place heaped tablespoons of the mixture into the pan, cooking for 3 or 4 minutes before flipping and cooking the other side for 2 minutes. Continue until all the mixture is finished. Keep warm in the oven if need be.
- Combine yoghurt, coriander and lemon juice in a bowl. Serve fritters with a dollop of yoghurt sauce.
More of Angela's carrot recipes