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Aromatic Carrot Fritters w Tahini & Cumin Sauce

by Jac's Veghead (follow)
Healthy (1888)      Vegetarian (1517)      Breakfast (581)      Brunch (217)      Sauce (70)      Carrot (58)      Fritters (13)     
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.

Enjoy with generous dollops of sauce.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes: 9 fritters

Ingredients Method
1 tsp mustard seeds
1/2 tsp cumin seeds
5 carrots
1 brown onion
1 garlic clove
1/4 cup chopped coriander
3 eggs, lightly whisked
1/3 cup plain flour
Oil to fry

1 cup natural yoghurt
1 tbs tahini
2 tbs lemon juice
1/2 tsp ground cumin

Lemon wedges and leaves to serve.

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.

I like this Recipe - 7
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