eggs Archives

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15 minutes

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10 minutes

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40 minutes

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1 hour

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20 minutes

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20 minutes

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1hr 30 minutes

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35 minutes

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30–40 minutes

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25 minutes

Carrot fritters with yoghurt dip

Serves 10

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

750 g Woolworths carrots, peeled and grated
4 cloves garlic, crushed
3 spring onions, finely sliced
2 baby leeks, washed and finely sliced
1 T chilli flakes
1 lemon, zested
2 free-range egg whites
70 g chickpea flour
sea salt and freshly ground black pepper, to taste
olive oil, for frying
lime wedges, for serving

For the yoghurt dip, mix:

1 Woolworths double-cream plain yoghurt
2 cloves garlic, crushed
1⁄4 lemon, juiced

Method

Place all the ingredients for the carrot fritters, except the olive oil and lime wedges, into a bowl and mix until well combined. Shape into rounds.

Heat the oil in a non-stick frying pan over a medium to high heat. Cook the fritters for 3 minutes on each side, or until golden. Drain on kitchen paper and season to taste.

Serve with the yoghurt dip and lime wedges.

DISCOVER MORE VEGETARIAN RECIPES HERE

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Yorkshire puddings

Mac-and-cheese potjie

Miso egg-fried rice

Hot cross bun French toast

Pork belly ramen

Coconut marshmallow-topped molten brownie slab

Scrambled eggs on Bovril toast

Beef rasher-wrapped greens with Hollandaise

Roasted stone fruit 3 ways

Asian-style chicken-and-corn soup

Chocolate-and-gingerbread tray sponge

Sierra Leonean-style rich cake

Banana muffins

Carrot fritters with yoghurt dip

Carrot fritters with yoghurt dip

Ingredients

Method