At the time of making these Carrot and Coriander Fritters, the world is in lockdown!
The carrot! They’re one of the only vegetables that seem to have been able to keep up with the increasing demand from shoppers. I’ve managed, mostly, to keep myself from panic buying. I have made do with whatever was kicking around when I managed to get down to my local supermarket.
Today we’re making Carrot + Coriander Fritters, with a kick of chilli, and an ingredient that you probably often just tip down the sink. They’re VEGAN too, due to the use of aquafaba instead of egg.
Aquafaba is the liquid from cooked chickpeas and can be used as a binding ingredient in place of eggs. It is also used for baking, it can be whipped, essentially it’s too good to go down the sink, so STOP THAT!
Onto the recipe. Grate 275g of carrots, it’s about three medium-sized carrots, into a large mixing bowl. Add finely chopped spring onions, green chilli, coriander leaf and a clove of garlic. Add a teaspoon each of ground cumin and coriander, season with salt and pepper and then dump about 70g on plain white flour on top.
Drain a tin of chickpeas, over a container, to keep the liquid. Pop the chickpeas into an airtight container; we can turn those into something delicious later. Need inspo? Try this 15-minute Chickpea Curry.
Add six tablespoons of the reserved chickpea water to the carrot mix and give a thorough stir to combine, you shouldn’t see any flour left when you’re done. Mix completed.
Fry those Carrot Fritters!
Pop a pan over medium heat, with a glug of oil. It’s probably worth doing a quick test fritter, something to tide you over while you’re cooking the rest of the fritters. You earned it. Take a small amount of the mix, in a thick patty, and place in the pan – press it down using a fish slice. If the mix is too wet, or dry, add either flour or aquafaba to balance.
Once you’re confident that your mix is the desired consistency, you can do probably do three fritters at a time. You want to cook each side for 4 – 5 minutes until the edges are nice and crispy.
Serve with a garlic mayo dip as a snack, or serve with a fresh, crisp salad as a light lunch.
- 275 g carrot grated
- 3 spring onions plus extra to garnish
- 1 green chilli
- 1 clove garlic
- 1 tsp ground Coriander
- 1 tsp ground cumin
- 1 small handful fresh coriander about 2 tbsp when chopped
- 6 tbsp aquafaba chickpea water
- 70 g plain flour
- salt + pepper to taste
- Grate carrots, finely chop spring onions, chilli, garlic and coriander leaf and tip into a mixing bowl.
- Add cumin, coriander, flour and aquafaba—season with salt and pepper. Stir thoroughly to combine, you shouldn’t see any flour when you’re finished mixing, and the mix should have thickened slightly.
- Heat a glug of oil over a medium heat, when the oil is hot, take a small handful of the mix and shape into a thick patty. Add to the oil and press down gently using a spatula to thin.
- You should be able to get three fritters in the pan at a time – depending on the size of the pan.
- Fry each side for 4 minutes, until the edges are golden and crispy.
- Serve with garlic-infused yoghurt, or sour cream, and a sprinkling of finely chopped spring onions and coriander. Alternatively, serve on top of a fresh salad for a quick, healthy lunch.