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Carrot, cumin and coriander fritters recipe

Carrot, cumin and coriander fritters recipe

14 ratings

Carrots are a super veg - high in vitamin C and great in both sweet and savoury dishes, this easy spiced Carrot fritters recipe gives fresh grated carrots a little lift with the help of cumin and coriander. Shallow-fry until golden and crispy then serve with a leafy salad and tzatziki dip to make a great healthy meal for the whole family. See method

  • Serves 4
  • 15mins to prepare and 6mins to cook
  • 206 calories / serving
  • Vegetarian
  • Dairy-free

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
  • 1 tsp ground cumin
  • salt
  • black pepper
  • good handful fresh coriander leaves
  • 1½ tbsp olive oil

Each serving contains

  • 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

Method

Carrots are a super veg - high in vitamin C and great in both sweet and savoury dishes, this easy spiced Carrot fritters recipe gives fresh grated carrots a little lift with the help of cumin and coriander. Shallow-fry until golden and crispy then serve with a leafy salad and tzatziki dip to make a great healthy meal for the whole family.

  1. 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.
  2. 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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