Quick, easy and tasty, these carrot fritters are a great fridge forage meal for those days when the cupboard is looking pretty bare. Serve with hummus, tahini sauce or your favourite dip for a delicious and cheap vegan meal.
90 g gram flour (chickpea flour/besan)sifted to remove lumps
½ tsp baking powder
1 tsp ground cumin
120 ml water
2-4tbsp chopped parsley or coriander
Salt and pepper to tasteomit salt for babies
Sunflower oil for frying
Place 3 grated carrots, 90g gram flour, ½ tsp baking powder, 1 tsp ground cumin, 120ml cold water and 2-4 tbsp 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.