Today’s Carrot Fritters are a traditional Canadian favourite that work well as a tasty side dish; otherwise serve a few more and add yoghurt for a scrumptious brunch or lunch.
Ingredients
- 1 tablespoon mustard seeds
- 1/2 tablespoon cumin seeds
- 1/2 teaspoon ground cardamom
- 6 peeled and grated carrots
- 50g plain flour
- 1 grated onion
- 1 crushed garlic clove
- 1/4 cup finely chopped coriander
- 1 lightly whisked egg
- 2 tablespoons ghee
- 250g natural yoghurt
- 1 tablespoons sesame paste
- 2 tablespoons lemon juice
- Lemon wedges, to serve
Method
Preheat oven to 120°C.
Heat a saucepan over low heat and add the mustard and cumin seeds. Toss for 1 minute until aromatic and remove from heat. In a medium bowl, combine seeds, onion, garlic, carrot and coriander. Add in flour and egg and stir until combined. Season with salt and pepper.
Heat the ghee in a large frying pan over medium heat. Spoon three 1/4-cupfuls of carrot mixture into the pan. Use a spatula to flatten to 10cm discs. Cook each disc for 2 minutes or until golden and turn and cook for a future minute.
Once cooked, place each disc on an over tray and keep warm in your oven. Repeat process until you have used all the carrott mixture.
In a small bowl, combine the tahini, lemon juice, yoghurt and cardamom.
Divide the fritters among serving plates. Top with yoghurt and serve immediately with lemon wedges.
