Carrot Fritters

Under 30 MinsNo WasteFreezer FriendlyLeftovers


Carrot Fritter

  • 1 large carrot, grated
  • 1 small banana shallot, diced
  • 3 garlic cloves, minced
  • 4 tbsp fresh parsley + mint, roughly chopped
  • 50g tinned chickpeas, smashed
  • 1 tbsp whole grain mustard
  • 1 tbsp extra virgin olive oil
  • 25g plain white flour, gluten-free optional
  • Generous pinch of salt + black pepper


  • 1 tbsp tahini
  • 4 tbsp yoghurt, I used coconut yoghurt
  • 1/2 lemon, zest


Add the grated carrot to a tea towel and squeeze to remove excess water.

Place the grated carrot into a bowl with the remaining ingredients and mix to combine.

To a frying pan over medium heat, add 1-2 tbsp of oil.

Roll the mixture with you hands to make a ball. With the back of a spatula flatten the ball and fry in the pan for 2 minutes on each side until golden and crispy.

Mix the tahini-yoghurt mixture and add a dollop to each fritter with a sprinkling of fresh herbs.

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Carrot Fritters