Carrot, cumin and coriander fritters recipe

  • Serves 4
  • 15mins to prepare and 6mins to cook
  • 206 calories / serving
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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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  • Ingredients

  • 400g fresh carrots, grated
  • 1 large onion, peeled and grated
  • 1 clove garlic, peeled and very well crushed
  • 3 eggs
  • 1tbsp plain flour
  • 100ml Tesco Healthy Living crème fraiche
  • 1tsp ground cumin
  • salt
  • black pepper
  • good handful fresh coriander leaves
  • 1½tbsp olive oil
  • Energy 855kj 206kcal 10%
  • Fat 13g 18%
  • Saturates 4g 21%
  • Sugars 9g 10%
  • Salt 0.5g 8%

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


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