carrot fritters

So easy and quick to make, these carrot fritters work really well alongside dahl, soup or salad. Here, I added a dollop of broad bean puree, which was delicious. Carrots are a beautiful source of glucose that help to refuel the liver, as well as being full of vitamins and minerals.

Makes 6-8

INGREDIENTS

2 carrots, grated
1 small red onion, diced
1 Tbsp of fresh lime juice
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp turmeric
3 Tbsp chickpea or oat flour (I find oat flour more digestible)
1 Tbsp freshly chopped coriander
Salt & pepper

METHOD

Add all the ingredients to a bowl and gently mix with a fork.
Heat a non stick frying pan on a medium/high heat, and then drop a dollop of the mixture onto the pan.
Gently fry on both sides until browned.

*To makes these fritters using no oil, you will need a really good non stick pan. If you would rather them slightly crisp, feel free to fry them in a little coconut oil.

To make broad bean puree, simply simmer the broad beans for 4-5 mins until tender. Drain, cool and remove the skins. Puree in food processor or mash with a fork, adding 1 clove of crushed garlic, and a little lemon and salt.