Ingredients
- 3x spring onions or 1/2 onion
- 1 egg beaten (Agreeable Nature)
- 2 Tablespoons chickpea flour
- 1 handful of fresh parsley or coriander chopped (Janefield Hydroponics)
- 1 Tablespoon garam masala
- 1 garlic clove finely chopped (Wairuna Orchard)
- Pinch of sea salt & black pepper
- 3 large carrots coarsely grated (Caithness Farm)
- 1.5 Tablespoons of ghee. (Allow for extra)
CARROT FRITTERS
Method
- Put the spring onions and egg in a bowl with the flour, herbs, spices, garlic, salt, and pepper
- Squeeze any moisture from the carrots then add to the mixture
- In a wide frying pan, melt the ghee, swirling it around the pan to coat, add 1 tablespoon of the mixture per fritter, and fry for 2 minutes on each side until golden
- Flatten each fritter gently so that it will evenly fry, make about 3 at a time adding more ghee to each batch
Comments
Recipe from Elizabeth Marshall
