Quick carrot fritters
Quick, easy and tasty, these carrot fritters are a delicious and frugal vegan lunch. Suitable for babies and toddlers too.
Ingredients
For the fritters
- 3 medium carrots grated
- 90 g gram flour (chickpea flour/besan) sifted to remove lumps
- ½ teaspoon baking powder
- 1 teaspoon ground cumin
- Pinch chilli powder optional
- 120 ml water
- 2-4 tablespoons chopped parsley or coriander (cilantro)
- Salt and pepper to taste omit salt for babies
To fry
- Sunflower oil for frying
Instructions
- Place 3 grated carrots, 90g gram flour, ½ teaspoon baking powder, 1 teaspoon ground cumin, 120ml cold water and 2-4 tablespoons chopped herbs into a large mixing bowl and stir well. Season with salt and pepper to taste.
- Heat a little oil in a frying pan.
- Add a spoonful of the mixture and reduce the heat to low.
- Flatten down the fritter with the back of a spoon or a fork.
- Add 1 or 2 more spoonfuls depending on how much space you have in the pan. Don’t over fill it or they'll be tricky to turn over.
- Cook for 2-3 minutes before turning each fritter over carefully with a spatula.
- Cook the other side for several minutes. Press down gently on the top of the fritters with the spatula to check that no liquid batter squirts out. If it does you need to keep cooking for a little longer.
- Drain on kitchen paper. Can be kept warm in a low oven if needed.
Notes
Nutritional information is approximate and is intended as a guide only. Does not include the oil used for frying.
Nutrition
Calories: 43kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 41mgPotassium: 143mgFiber: 2gSugar: 2gVitamin A: 3132IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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