Sweet carrots and spring onions are seasoned with savory cumin, coriander and garlic in these tasty fritters. These carrot patties are delicious when served alongside a crunchy veggie salad for contrast. This recipe comes to us from Jennifer of Delicieux.
Serves 4
- 6 large carrots, peeled and grated
- 6 spring onions, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup fresh cilantro
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 cup flour
- 2 eggs, beaten
- 2 tablespoons canola oil
Cover a baking sheet with newspaper. Preheat an oven to 200 degrees and place the newspaper covered baking sheet into the oven.
Place the grated carrots, chopped spring onions, ground cumin, ground coriander, cilantro, salt and minced garlic together in a large bowl. Mix to combine, taking care to ensure all ingredients are evenly combined.
Add the beaten eggs and flour to the bowl and mix until just combined.
Place the canola oil in a large frying pan over high heat. Add full tablespoons of the carrot spring onion mixture to the pan, flattening them with your spatula to create a disc shape. Cook on each side for about 2 minutes, or until golden. Transfer the cooked carrot fritters to the newspaper lined baking sheet in the oven so they stay warm while you make the remaining carrot fritters.
Divide the carrot fritters into 4 servings and enjoy!
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