Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 4 carrots (shredded)
- 1/2 cup continental parsley
- 2 spring onions (thinly sliced)
- 1tablespoons ground cumin
- 2teaspoons ground turmeric
- 1/2 cup reduced-fat Greek-style yoghurt
- 1/4 cup olive oil
- 3 free range eggs
- 1 clove garlic (crushed)
- 1/2 cup chickpea flour
- 2 lime wedges
Nutrition per serving
402kJ / 96Cal
402 Kilojoules or 96 Calories
5% of daily energy intake*
Protein
3.5grams
Fat
6.6grams
Carbs
5.6grams
Sugars
2.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Squeeze excess liquid from carrot. Place in a large bowl with onion and parsley and stir to combine. Add flour, cumin and turmeric, then season and stir well to combine. Whisk eggs with garlic, add to carrot mixture and stir until coated.
Step 2 of 3
Heat half the oil in a large non-stick frying pan over medium heat. Add 1/4 cup mixture per fritter to pan. Cook in 3 batches, adding more oil as required, for 3 minutes on each side or until golden and cooked through. Use remaining batter to make 12 fritters.
Step 3 of 3
Top fritters with extra parsley, and serve with yoghurt, a pinch of sea salt and lime wedges.
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