Carrot & Corn Fritters with Mint Yogurt Dip
Serves
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
For the fritters:
14 oz (400 g) carrots, peeled, grated
1 clove garlic, minced
1 red onion, sliced into half moons
5.6 oz (160 g) canned sweetcorn, drained
2 tsp paprika
1 tsp ground cumin
4.3 oz (120 g) chickpea flour
salt and pepper, to taste
14 oz (400 g) carrots, peeled, grated
1 clove garlic, minced
1 red onion, sliced into half moons
5.6 oz (160 g) canned sweetcorn, drained
2 tsp paprika
1 tsp ground cumin
4.3 oz (120 g) chickpea flour
salt and pepper, to taste
For the mint dip:
1 tbsp fresh mint, chopped
6 oz (180 g) soy yogurt
juice of ½ lime
1 tbsp fresh mint, chopped
6 oz (180 g) soy yogurt
juice of ½ lime
Nutrition
(Per Serving)
Calories
263
Fats
7 g
Protein
10 g
Carbs
40 g
Instructions
- In large bowl, mix together carrots, garlic, onion, sweetcorn, paprika, cumin, and chickpea flour. Season with salt and pepper.
- Heat 1 tablespoon olive oil in skillet over medium heat. Shape mixture into small patties and sauté for 3 to 4 minutes on each side until golden.
- Place all mint dip ingredients into small bowl and stir to combine. Serve dip alongside fritters.