Carrot fritters with yoghurt dip

Carrot fritters with yoghurt dip

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 10
  • Easy
  • Health conscious
  • 30 minutes
  • 15 minutes
  • Secateurs Chenin Blanc 2015

Ingredients

  • 750 g Woolworths Rainbow 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 yoghurt
  • 2 cloves garlic, crushed
  • 1⁄4 lemon, juiced

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes

Comments