These beautifully fragrant carrot fritters give off aromas of India are warm and filling. They are healthy and a nice change from the standard zucchini or/and corn fritter and the nutty sauce takes them to another level.
This was my first time making these and they turned out beautifully. I think they would also be great in a wrap or as a veggie patty in a burger.
Fritters 1 tsp mustard seeds
1/2 tsp cumin seeds
1 brown onion
1 garlic clove
1/4 cup chopped coriander
3 eggs, lightly whisked
1/3 cup plain flour
Oil to fry
Sauce 1 cup natural yoghurt
1 tbs tahini
2 tbs lemon juice
1/2 tsp ground cumin
Lemon wedges and leaves to serve.
Method For the dressing
Combine the yoghurt, tahini, lemon juice and cumin in a small bowl. Mix well, taste, season with salt, and set aside.
Grate the carrots and place them in a bowl with the diced onion, garlic and coriander.
Place the mustard and cumin seeds in a small saucepan and slowly heat until aromatic. Combine the warm seeds with the carrot mix and add the lightly whisked eggs and flour. Stir until just combined - add another egg if the mix looks too dry.
Heat oil in a large pan over a medium heat. Spoon generous portions of carrot mixture into the pan. Cook for 2 minutes or until golden, flip, and cook for a further 1 minute or until cooked through.
Serve fritters hot on a bed of spinach leaves topped with the tahini sauce, more coriander leaves and lemon wedges, if desired.
Note: you can transfer the cooked fritters to an oven tray and place in the oven to keep warm whilst the remaining cook.