Home Recipes Carrot & Potato Fritters (Vegan Option)

Carrot & Potato Fritters (Vegan Option)

by Tansy Boggon

Carrot & Potato Fritters can be enjoyed for breakfast, brunch or as an easy dinner. They can easily be made egg-free for those who are vegan or have egg allergies.

Carrot & Potato Fritters (Vegan Option)

Course: Main Course
Keyword: vegan, dairy-free
Author: Tansy Boggon


  • 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.
  • 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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