Carrot and Potato Fritters [Vegan Option]
Servings: 4 people
Ingredients
- 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
- pinch salt and pepper
- 1-2 medium potatoes (300 g) , coarsely grated
- 3 carrots , coarsely grated
- 2 tablespoons olive oil , for cooking
Instructions
- Lightly whisk eggs.
- Combine eggs 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 spoonfuls of the mixture into the pan.
- 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 a fresh salad.
Notes
Vegan? Substitute eggs with one of the below:
- 1 cup cooked red lentils
- 1 can creamed corn
- 1 cup chickpea (Besan) flour combined with 1 cup of water or non-dairy milk (if using chickpea flour, omit egg and flour)