These carrot fritters are perfect for a quick and easy lunch, served with yogurt and mango chutney.

  • Serves: 8 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • British

    Carrot Fritters

    Recipe Information

    Ingredients
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    400g Carrots

    200g White Potatoes

    1 pot fresh Coriander

    1 tsp Stonemill Ground Cumin

    1 tsp Stonemill Chilli Flakes

    100g The Pantry Plain Flour

    100ml Milk

    1 large Egg

    Sea Salt and Black Pepper

    70g Brooklea Low Fat Greek Yogurt

    90g Asia Mango Chutney

    Sunflower Oil to fry

    Method

    Peel the carrots and potatoes.

    Coarsely grate them.

    Wash your hands – squeeze excess moisture from the grated vegetables.

    Put the grated veg in a bowl, add the cumin, chilli flakes and season with salt and plenty of pepper.

    Chop the coriander finely and add to the mix.

    Break the egg, whisk and add to the mixture, mixing well.

    Sprinkle over the flour and mix again.

    Add the milk and mix to combine.

    Divide the mixture into 8 – about 80g each.

    Shape into a ball, then flatten into a pattie shape.

    Fry them in some oil on both sides until browned and crisp.

    Mix the mango chutney with the yogurt and serve alongside the fritters.

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