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Carrot, cumin and coriander fritters recipe

14 ratings

Ingredients

of the reference intake
Carbohydrate 13.1g Protein 6.1g Fibre 4.1g

Tip in the carrots, onion and garlic into a mixing bowl and stir very well to combine. In another large bowl, beat the eggs with the flour until there are no lumps, then stir in the crème fraîche. Now add the contents of the carrot bowl to the egg mix and stir in the cumin, coriander, seasoning and coriander leaves.
Heat half the oil in a large nonstick frying pan until hot, then, using a large cook's spoon, add dollops of the mixture (the complete mixture should make at least 8 fritters). As the mix will spread you will probably need to cook no more than four at a time even in a large pan. Cook over medium heat for 3 minutes, then when golden underneath, turn over and cook for a further 3 minutes or until browned. Turn out onto kitchen paper and keep warm while you cook the remainder in the rest of the oil.

Tip - Try serving with a green leaf salad, lemon wedges and ¼ pot Tesco tzatziki dip.

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