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Carrot fritters with yoghurt dip

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
10
Easy
30 minutes
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.

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