Carrot, Cumin and Coriander Fritters

Recipe adapted from Genevieve Taylor

Gluten free and dairy free

These fritters are super versatile and a great way to use up those 'on their way out' root vegetables. You can easily sub in sweet potato or butternut squash for the carrot, in fact any root vegetable will do the job.

The batter lasts a few days if you want to make a bigger batch to fry up as and when you need them.

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Ingredients

Dry

250 grams Carrot (grated)

100 grams Quinoa (cooked)

1 bunch Coriander

1 tsp Cumin Seeds

1/2 tsp Harissa

50 grams Chickpea Flour (Gram flour)

Salt and Pepper

Wet

1 unit eggs

Water to make up 100 grams of water

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Method

1. Cook the quinoa if you haven’t already. Leave to cool.

2. Grate the carrot, roughly chop the coriander and place in a large mixing bowl with the Quinoa, Cumin seeds, Harissa, Chickpea Flour and a good grind of salt and pepper.

3. In a separate bowl whisk the egg and water.

4. Add the egg and water into the carrot bowl and mix until very well combined. Leave for at least 20 mins.

5. When ready to cook. Preheat a large frying pan on a medium (to medium low) heat. Use whatever cooking oil you prefer.

6. Take large tablespoons of the mixture, roughly shape into a ball in your hands and then carefully place on the frying pan.

7. Carefully flatten the balls until they are circular and roughly 1cm in height.

8. Cook for approximately 3 mins (depending on how hot your pan is) before flipping over and cooking for a further 3 mins on the other side. Both sides should be crispy and golden.

9. You can cook them all at once, or I often cook 2 or 3 for lunch and then return the mixture to the fridge. The mixture will last 2-3 days.

10. They are nice served with a tahini dressing. I make a very simple one combining 1tbsp tahini, 1 crush garlic clove, half a lemon squeezed, salt and pepper and then water to loosen.