Let me introduce you to the wonders of these spicy carrot fritters; full of flavour without being heavy, they make a beautiful, affordable midweek dinner. Carrots are rarely expensive and here, their sweetness combined with punchy flavours create a gorgeous balanced fritter. Those of you who read this blog, know that I am a big fan of fritters as midweek meals. They're quick, easy and relatively healthy. But it does require a constant refreshing of ingredients to keep things interesting.
Enter my beloved Fix & Fogg. Their range of nut butters is exceptional and add another wonderful element to fritters. Lately I've been crushing on their almond butter and adore finding new ways to incorporate its lightly smokey flavour into every meal. In these carrot fritters, the almond butter combines with egg and coconut milk to hold everything together when cooking. However if you're not a fan of almond butter, feel free to use the nut butter of your choice. I imagine cashew nut butter would also be divine.
These fritters are wickedly simple to create and great for cooking with kids. They'll love to mix and help. As with all of the fritter recipes, you can substitute the flour for a gluten free alternative such as ground almonds simply. Serve with a dip or two and a big green salad, and you've a beautiful option for dinner.
Ingredients
- 1 cup carrot, peeled and grated
- 1 garlic clove, finely diced
- 2 free range eggs, lightly beaten
- 1 large handful fresh coriander, roughly chopped
- 1 x spring onion, finely chopped
- 1/4 cup Almond butter
- 1/4 cup coconut cream
- 2/3 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- Dried chilli flakes, sea salt and cracked pepper to season
- 1 tbsp olive oil
Method
- 1
Combine all ingredients in a large bowl and mix well. Season with to taste and stir through the chilli flakes. Heat the oil in a fry pan over a medium heat. Drop spoonfuls of batter in the pan and cook for two minutes each side until golden brown. You may need to do this in batches.
- 2
Serve warm with sliced radish on top and sweet chilli sauce to dip in. A big green salad will keep things balanced.
