Carrot Fritters
2-4
Ingredients
Carrot Fritter
- 1 large carrot, grated
- 1 small banana shallot, diced
- 3 garlic cloves, minced
- 4 tbsp fresh parsley + mint, roughly chopped
- 50g tinned chickpeas, smashed
- 1 tbsp whole grain mustard
- 1 tbsp extra virgin olive oil
- 25g plain white flour, gluten-free optional
- Generous pinch of salt + black pepper
Tahini-Yoghurt
- 1 tbsp tahini
- 4 tbsp yoghurt, I used coconut yoghurt
- 1/2 lemon, zest
Method
Add the grated carrot to a tea towel and squeeze to remove excess water.
Place the grated carrot into a bowl with the remaining ingredients and mix to combine.
To a frying pan over medium heat, add 1-2 tbsp of oil.
Roll the mixture with you hands to make a ball. With the back of a spatula flatten the ball and fry in the pan for 2 minutes on each side until golden and crispy.
Mix the tahini-yoghurt mixture and add a dollop to each fritter with a sprinkling of fresh herbs.
