Carrot & Potato Fritters (Vegan Option)

Updated: May 20, 2019


4 eggs, lightly whisked (see vegan options below) 4 tablespoons plain flour 1 teaspoon cumin powder or seeds 1 garlic clove, crushed 2 tablespoons fresh coriander, finely chopped 3 spring onions, halved and thinly sliced 1-2 medium potatoes (300g), coarsely grated 3 carrots, coarsely grated 2 tablespoons olive oil for cooking


Lightly whisk eggs. Combine with flour, cumin, garlic, coriander, spring onion, and season with a pinch of salt and pepper. Grate the potatoes and carrots, squeezing out any excess water. Then add grated potatoes and carrots to egg mixture and combine well.

Heat a small amount of the oil in a large frying pan over medium heat. Place large spoonful’s of the mixture into the pan and gently fry for 2-3 minutes on each side until golden and cooked. Transfer to a plate and keep warm while you cook the remaining fritters.

Carrot & Potato Fritters (Vegan Option)

Serve with a cucumber and mint yogurt dip (like tzatziki or raita) and crispy salad.

Make it Vegan

Make it vegan by substituting the eggs for either: • 1 cup cooked red lentils • 1 can creamed corn • 1 cup chickpea (besan) flour combined in 1 cup of water or non-dairy milk (omit egg and flour)


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