Ingredients
3 large carrots
grated
1 cup chickpeas
drained and roughly mashed
1 small onion
finely chopped
1 tbsp coriander stalks
finely chopped
1 clove garlic
minced
1 tbsp Moroccan seasoning
3 tbsp wholemeal flour
2 eggs
lightly beaten
vegetable oil spray
½ cup low fat Greek yoghurt
for serving
coriander leaves
for garnish
Equipment
- 1 non-stick frying pan
Instructions
- Using your hands, squeeze as much moisture out of the grated carrot as possible.
- Mix carrots, chickpeas, onion, coriander stalks, garlic, Moroccan seasoning, wholemeal flour and eggs together.
- Heat a non-stick frying pan on medium-high heat and spray with vegetable oil.
- Add quarter cups of the carrot mixture for each fitter to the frying pan and gently push down to flatten out slightly.
- Cook for 3 minutes, spray top of fritters and gently flip to cook for a further 3 minutes.
- Remove fritters from pan and serve with a dollop of yoghurt and some coriander leaves.
Notes
Tip
By squeezing as much moisture out of the grated carrots as possible, you are avoiding ‘soggy’ fritters.
Variation
If you don’t have Moroccan seasoning you can use 1 teaspoon each of cumin and turmeric, a little cinnamon and salt.
Variation
A spritz of lemon or lime would be lovely.
Variation
Add some salad if you like or a little bread on the side.
