Carrot fritters
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How to make Carrot fritters
Yield = 18Prep time: 0:10
Cook time: 0:26
Total time: 0:36
Ingredients
- 2 large (about 340g) carrots, peeled, coarsely grated
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons besan (chickpea flour)
- 1 eggwhite
- 2 tablespoons coarsely chopped coriander
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- Vegetable oil or ghee, to shallow-fry
Method
- Step 1 Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl. Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine.
- Step 2 Heat oil or ghee in a large non-stick frying pan over medium heat. Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down. Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel. Repeat in 5 more batches with remaining carrot mixture, reheating pan between batches (you will have about 18 fritters).
- Step 3 Place fritters on a platter and serve with the coconut sambal, cucumber pickle and bought mango chutney.
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